Chicken, leek & cider pie
1 hr 15 min
Great for dinners with family or friends, this potato-topped pie is really easy to put together. Try serving it with steamed broccoli or mange tout.
1 medium, sliced
250 g, sliced
Chicken breast, skinless, raw
Chicken stock cube(s)
Half Fat Crème Frâiche
2 tablespoon(s), level
Low Fat Spread
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Heat the oil in a large frying pan and 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 cook for 5 minutes until browned. 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 fraîche.
- Meanwhile, cook the potatoes in a pan of boiling water for 10 minutes until tender. Drain and set aside.
- Spoon the chicken mixture into a 2 litre baking dish. Arrange the potato slices over the top, brush with the melted spread and season with salt and freshly ground black pepper. Bake for 25-30 minutes until golden, then serve.