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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