Photo of Chicken & leek pot pie by WW

Chicken & leek pot pie

Points® value
Total Time
35 min
5 min
30 min
A single-serve pie that’s easily increased when you need to serve more people.


Calorie controlled cooking spray

4 spray(s)


2 medium, trimmed and finely sliced


1 clove(s), crushed

Wholegrain Mustard

2 teaspoon(s), level

Chicken breast, skinless, grilled

100 g, shredded

Tarragon, fresh

1 teaspoon(s), chopped

Reduced fat soured cream

4 tablespoon(s), level

Vegetable stock cube

½ cube(s), 50ml stock

Half fat Cheddar cheese

15 g, grated

Asparagus, raw

80 g, tips

Mashed Potato (with margarine)

250 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a nonstick frying pan with cooking spray and fry the leeks for 6-7 minutes until soft, then add the garlic and cook for another minute. Stir in the mustard, chicken, tarragon, soured cream and stock, then stir until well combined. Season well.
  2. Transfer the mixture to a 15cm ovenpoof dish and spoon over the mashed potato. Scatter over the cheese and bake for 20 minutes until golden and bubbling.
  3. While the pie is baking, steam the asparagus spears for 3-5 minutes until just tender. Serve alongside the pie.


Assemble the pie up to 2 days in advance – keep it covered in the fridge until needed and bake for an additional 5 minutes. For a larger pie, you can double or quadruple the ingredients and cook the pie in a larger dish for an extra 10 minutes.