Chicken & leek pot pie
A single-serve pie that’s easily increased when you need to serve more people.
Calorie controlled cooking spray
2 medium, trimmed and finely sliced
1 clove(s), crushed
2 teaspoon(s), level
Chicken breast, skinless, grilled
100 g, shredded
1 teaspoon(s), chopped
Reduced Fat Soured Cream
4 tablespoon(s), level
Vegetable stock cube(s)
½ cube(s), 50ml stock
Half Fat Cheddar Cheese
15 g, grated
80 g, tips
Mashed Potato (with margarine)
- 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.
- 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.
- 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.