Chicken, leek & cider pie
4
Points®
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
Potatoes, 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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