Creamy chicken & spinach pie
4
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
This pie has sweet potatoes in the topping for extra goodness, with creaminess from half-fat crème fraiche and a cheeky sprinkling of cheese. Comfort food at its finest
Ingredients
Potatoes, Raw
300 g, peeled and chopped
Sweet potato, raw
250 g, peeled and chopped
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely chopped
Garlic
2 clove(s), finely chopped
Chicken breast, skinless, raw
600 g, diced
Chicken stock cube(s)
½ cube(s), 100ml stock
Half Fat Crème Frâiche
4 tablespoon(s), level
Wholegrain Mustard
2 teaspoon(s), level
Lemon
½ zest(s) of 1
Cornflour
½ tablespoon(s), level
Half fat Cheddar cheese
50 g
Spinach
240 g
Skimmed Milk
50 ml
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the potatoes and sweet potatoes in a pan of boiling water for 15-20 minutes until tender.
2
Meanwhile, mist a large frying pan with cooking spray and fry the onion over a low-medium heat for 7-8 minutes until soft. Add the garlic and cook for another minute. Add the chicken and brown for 3-4 minutes. Stir in the stock, crème fraiche, mustard and lemon zest. Season to taste.
3
In a small bowl, mix the cornflour with 2 tbsp of the sauce from the pan. Stir into the chicken mixture until the sauce is thickened. Add the cheese and spinach and cook until wilted.
4
When the potatoes are cooked, drain, season and mash with the milk. Spoon the chicken mixture into a 20cm baking dish, top with the mash and bake for 25 minutes. Grind over some black pepper to serve.
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