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Chicken and leek pie

Chicken and leek pie

4
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Potato

400 g, peeled, chopped

Reduced fat oil spread

1 tbs

Skim milk

¼ cup(s), (60ml)

Leek(s)

2 whole, finely sliced

Garlic

1 clove(s), crushed

Whole grain mustard

1 tbs

Cooked skinless chicken breast

400 g, shredded

Fresh tarragon

1 tbs, chopped

Light sour cream

¼ cup(s), (60ml)

Vegetable stock cube

½ individual, gluten-free variety, to make 50ml stock

Grated light tasty cheese

¼ cup(s), (40g)

Asparagus, fresh

2 bunch(es), trimmed

Oil spray

1 x 3 second spray(s)

Instructions

  1. Boil, steam or microwave potatoes until tender. Drain, mash with spread and milk. Season with salt and pepper. Set aside.
  2. Preheat oven to 200°C. Lightly spray a large non-stick frying pan with oil. Cook leeks for 5 minutes until soft. Add garlic and cook for 1 minute. Stir in mustard, chicken, tarragon, sour cream and stock, stir until combined. Add a little more water or stock if too dry. Season with salt and pepper.
  3. Transfer mixture to a 20cm pie dish and spoon over mashed potato. Sprinkle with cheese. Bake for 30 minutes until golden and bubbling. Serve with asparagus.

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