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Photo of Chicken, leek & cider pie by WW

Chicken, leek & cider pie

8
Point(s)
Total Time
1 hr 5 min
Prep
10 min
Cook
55 min
Serves
4
Difficulty
Easy
Succulent chicken and zesty cider make a lovely combo in this moreish pie

Ingredients

Olive Oil

1 teaspoon(s)

Leek

1 medium, sliced

Mushrooms

250 g, sliced

Chicken breast, skinless, raw

660 g, cut into chunks

Dry Cider

400 ml

Chicken stock cube(s)

1 cube(s), crumbled

Half Fat Crème Frâiche

2 tablespoon(s), level

Potato(es), Raw

750 g, peeled and thinly sliced

Low Fat Spread

1 tablespoon(s), melted

Broccoli, raw

400 g, cut into florets

Sugar Snap Peas

400 g

Instructions

  1. Heat the oil in a large frying pan and, when hot, add the leek and mushrooms. Cook for 10 minutes over a low heat until softened. Remove from the pan and set aside. Reheat the pan, add the chicken and brown. Return the vegetables to the pan with the cider and stock cube. Bring to the boil, cover and simmer gently for 15 minutes, or until the chicken is cooked through. Remove from the heat and stir in the crème fraiche.
  2. Meanwhile, bring a pan of water to the boil, add the potatoes, cover and boil for 5 minutes, or until just tender. Drain well and set aside.
  3. Preheat the oven to 200ºC, fan oven 180ºC, gas mark 6. Spoon the chicken mixture into a baking dish. Arrange the potato slices over the top, brush with the melted spread and season. Bake for 25–30 minutes until golden.
  4. While the pie is cooking, bring a pan of water to the boil, add the broccoli and cook for 3 minutes. Then add the sugar snaps and continue cooking for 2–3 minutes until tender. Drain and serve with the pie.

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