Photo of Chicken & leek pot pie by WW

Chicken & leek pot pie

PersonalPoints™ per serving
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 teaspoons, level

Chicken breast, skinless, grilled

100 g, shredded

Tarragon, fresh

1 teaspoons, chopped

Reduced Fat Soured Cream

4 tablespoons, level

Vegetable stock cube(s)

½ cube(s), 50ml stock

Sainsbury's Mashed Potato

250 g

WW Grated Reduced Fat Cheese

15 g

Asparagus, raw

80 g, tips


  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. On Purple? Mash 250g boiled potato chunks with 1 tablespoon skimmed milk and 1 teaspoon low-fat spread. Season and use this instead of the ready cooked mash. The SmartPoints will be 12 for Green, 10 for Blue and 5 for Purple.