Chicken & leek pot pie
15
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 1 • Difficulty: Easy
A single-serve pie that’s easily increased when you need to serve more people.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Leek
2 medium, trimmed and finely sliced
Garlic
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
Instructions
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.
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