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Chicken and Leek Pie

September 19, 2016 51 Comments

52.6Kshares

Slimming Eats Chicken and Leek Pie - gluten free, Slimming World and Weight Watchers friendly

I love Chicken and Leek pie, usually it comes topped with pastry, but to keep the syns down I’ve used mashed potato. Which I pipped on (It looks pretty right?)

One little trick I have learned when doing a mashed potato topping for a pie, is to add eggs, they ensure it gets a nice golden topping without having to use butter. You will see me do that in quite a few recipes on here where I use mashed potato for a topping.

For the sauce I used a mixture of milk, stock, laughing cow and corn starch. I used this combination previously in my Chicken and Asparagus ‘No Pastry’ Pie and it works amazingly.

So delicious!!

You could try without the laughing cow, but I think they add to the flavour of the sauce, giving it a creamy taste.

When making this recipe I like to use 4 mini oven proof dishes, but you can use one big oven proof dish if you prefer.

Slimming Eats Chicken and Leek Pie - gluten free, Slimming World and Weight Watchers friendly

You can place under the grill for the last few mins, to make more golden on top.

Serve with your choice of vegetables. My kids love this with peas, but I like to do some steamed vegetables for me, just to up my speed foods.

4.9 from 16 reviews
Chicken and Leek Pie
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
This recipe is gluten free, Slimming World and Weight Watchers friendly

Extra Easy - ½ HEa and 0.5 syns per serving
WW Smart Points - 10
or if not using ½ HEa - 3.5 syns per serving
Author: Slimming Eats
Serves: 4
Ingredients
  • 600g/21oz of chicken breast or thigh
  • 800g/28oz of potatoes, peeled and roughly chopped
  • chicken stock to cover
  • 2 eggs
  • 1 onion, finely chopped
  • 2 leeks, sliced
  • 1 tsp of wholegrain mustard - (0.5 syns)
  • pinch of thyme
  • finely chopped parsley
  • 1 cup (240ml) of semi skimmed milk (1 HEa)
  • 1 cup (240ml) of chicken stock
  • 4 laughing cow light (1 HEa)
  • 1 tablespoon of tapioca starch, cornstarch or arrowroot powder (1.5 syns)
  • salt and black pepper
  • spray oil
Method
  1. Add the potatoes to a saucepan over a medium high heat
  2. Just Cover with chicken stock
  3. Bring to a boil, reduce heat and simmer until fork tender.
  4. Drain. Season with salt and pepper
  5. Add eggs and mash till smooth. Set aside.
  6. Spray a frying pan over a medium high heat with spray oil
  7. Add the onion and leeks and fry till softened (approx 5 mins)
  8. Remove and set aside.
  9. Add the chicken and fry till lightly golden.
  10. Add back in the leeks and onions.
  11. Add in the stock, milk, laughing cow, thyme, parsley and mustard.
  12. Stir till melted and smooth.
  13. Mix the cornstarch with a little water into a paste
  14. Add this in the chicken and leek mix.
  15. Heat until sauce becomes thickened and silky.
  16. Preheat oven to 200c/400f (gas mark 6)
  17. Season with salt and black pepper.
  18. Add to a large oven proof dish (or you can use 4 small ones for portions)
  19. Top with the mashed potato (I like to pipe it on, as it looks pretty).
  20. Spray over the top with spray oil
  21. Bake in the oven for 30 mins, potato should be nice and golden on top.
  22. If you like you can finish off under the grill for a few mins.
  23. Serve with your choice of vegetables.
Notes
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Nutrition Information
Serving size: 1 Calories: 461.4 Fat: 7.8g Saturated fat: 4.7g Carbohydrates: 47.4g Sugar: 8.1g Sodium: 593.2 mg Fibre: 6.3g Protein: 46.3g Cholesterol: 190.8mg
3.5.3208

Slimming Eats Chicken and Leek Pie - gluten free, Slimming World and Weight Watchers friendly

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

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Filed Under: 2+ syns, below 2 syns, by course, by ingredient, by type, chicken, Extra Easy, gluten free, leeks, main course, potatoes, Poultry, Recipes, vegetables Tagged With: gluten free, recipes, slimming world, weight watchers

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Reader Interactions

Comments

  1. Kirsty p

    December 5, 2016 at 7:26 am

    Amazing pie. In winter we eat it once a week!

  2. Pat Cooke

    December 18, 2016 at 2:10 pm

    This is a firm favourite for us, hubby doesn’t like leeks but he actually asked me to make it again, so full of flavour and healthy.

  3. Taren

    January 19, 2017 at 3:07 pm

    Can you provide American measurements?! Also I bought leeks and want to confirm 2 means 2 leaves from the single stalk I have?

  4. Shevy (Slimming Eats)

    January 19, 2017 at 11:29 pm

    Hi there Taren, I do provide US measurements on most of my recipes, you will see measurements are in both metric (grams) and imperial (ounces) on this recipe. 2 leeks, is two whole leeks. Hope that helps 🙂

  5. Taren

    January 19, 2017 at 11:46 pm

    I did not word my question very intelligently! Clearly, the measurements are American! What I actually should have asked was what the HEa and syns. stand for? Also, I have never cooked with leeks before, so thank you for the clarification!

    Looking forward to trying this, it looks delicious!

  6. Taren

    January 19, 2017 at 11:51 pm

    !

  7. Nikita Evans

    March 14, 2017 at 4:55 am

    This is literally the best thing ever invented I love it soo much have made it so many times!! Best slimiming world friendly meal by far and even my 7 month old ate his own bowl of blended version!

  8. Chrissy

    April 16, 2017 at 4:47 am

    We absolutely love this this recipe, have made it twice now and it is a firm favourite

  9. Eve Ward

    April 18, 2017 at 9:49 am

    This looks amazing and I can’t wait to try it out. Thank you for putting this out there for all of us dieters.
    Thanks again
    Eve

  10. Katy

    May 20, 2017 at 1:29 pm

    Could i freeze individual pies before putting on the oven so you think? Thank you !

  11. Shevy (Slimming Eats)

    May 21, 2017 at 11:31 am

    yes you sure can 🙂

  12. Emma Thornton

    July 3, 2017 at 12:24 pm

    Satisfying delicious meal. Thank you for sharing recipe. Have just started Slimming World and this will be a firm favourite with the whole family in the months to come.

  13. Julie

    August 12, 2017 at 2:35 am

    Made this for the first time last night, it’s so tasty and filling .
    Everyone enjoyed it. I will definitely be making this again.

  14. Steven Williams

    September 20, 2017 at 7:06 pm

    The whole family absolutely loved this dish. From the moment the aroma was coming out of the oven to the very last mouthful in the dish. So hearty and fulfilling that it will be a regular through the winter.

  15. Kerry

    October 18, 2017 at 2:28 pm

    Oh my just made this tonight and it’s absolutely beautiful, thank you.

  16. Jean Thurman

    October 30, 2017 at 4:46 pm

    Tried this pie tonight, loved it. Thank you

  17. Angharad davies

    November 12, 2017 at 12:30 pm

    If I top this pie with cauliflower mash will I be able to have it on an SP day. Looks amazing.

  18. Shevy (Slimming Eats)

    November 12, 2017 at 9:35 pm

    Hi Angharad. If you top with cauliflower mash, it will indeed be perfect for an SP day.

  19. tracey

    November 28, 2017 at 8:05 am

    hi want to make this but have no laughing cow, only cheddar and mini baby bell light, could I use these instead?

  20. tracey

    November 29, 2017 at 11:55 am

    made this last night but all the sauce soaked into the potato so ended up rather dry, do you think I didn’t thicken the sauce up enough?

  21. Shevy (Slimming Eats)

    December 1, 2017 at 10:17 pm

    Hi Tracey, did you simmer the sauce until thickened and silky in appearance after adding the cornstarch? Make sure you fully drain the potatoes too, as if they have too much water retained in them, they will soak up the sauce. Don’t forget to add those eggs to the mashed potatoes too. I pipe my potatoes on top too, so if not piping, try not to mash them down too much into the chicken and leek mixture, as the sauce will end up soaking up into them. Hope that helps 🙂

  22. Shevy (Slimming Eats)

    December 1, 2017 at 10:18 pm

    those won’t melt quite the same for the sauce, if you haven’t got laughing cow, light cream cheese is the best replacement. 🙂

  23. Debbie

    February 10, 2018 at 7:09 am

    Sorry to be thick but do I chop the chicken breast/thigh into pieces before adding it to the pan? This recipe looks amazing,I can’t wait to try it! Thanks

  24. Shevy (Slimming Eats)

    February 10, 2018 at 4:07 pm

    Hi Debbie, yes you chop up first. I’ll get that added to the recipe to make more clear. Thanks for commenting.

  25. Sam

    February 11, 2018 at 12:37 pm

    How’s best to freeze this? I have some leeks left over from my casserole but pie wasn’t on our meal list so could I make this, let it cool and then freeze? Or is it best to freeze before I cook? Sorry for all of the questions. I panic when it comes to reheating food.

  26. Shevy (Slimming Eats)

    February 12, 2018 at 5:59 pm

    Hi, Sam, I would freeze before adding to the oven. Enjoy 🙂

  27. Emma

    March 19, 2018 at 1:37 pm

    Wow! Fab recipe, absolutely delicious and devoured by my 8 year old too! Will be making it again! Thank you!!

  28. Shevy (Slimming Eats)

    March 19, 2018 at 7:22 pm

    so glad it was a hit with the whole family, thanks for commenting 🙂

  29. Sara

    April 9, 2018 at 2:40 pm

    Fab recipe, my OH didn’t let it get as far as making into a pie! Came in starving so we had it straight from the pan with mash on the side.
    Definitely do again and again. Thanks

  30. Louise

    May 2, 2018 at 2:52 pm

    Do I boil the potatoes in chicken stock? How much chicken stock do I add to the sauce please?

  31. Shevy (Slimming Eats)

    May 4, 2018 at 8:38 pm

    Hi Louise, yes the potatoes are cooked in the stock, use enough to cover the potatoes. The amount of chicken stock needed for the sauce is stated in the recipe box. 1 cup/240ml. Hope that helps 🙂

  32. Julie Means

    July 21, 2018 at 10:40 pm

    Hi Shevy,
    My husband doesn’t like cheese or the taste of it. Is it okay to do this recipe without the laughing cow cheese, or is the flavor disguised by all the other ingredients?
    Thank you for your time. W
    here in Ontario do you live? I’m in Detroit Michigan….I love your website, thank you for all your recipes

  33. Shevy (Slimming Eats)

    July 24, 2018 at 6:17 pm

    Hi Julie, yes it doesn’t taste cheesy, just creamy, I’m sure he won’t notice. I’m just across the border from you 🙂

  34. Emma

    August 12, 2018 at 8:25 am

    WAW I’ve just made this pie and I can not wait for teatime!!!
    It’s bells amazing and tastes so good! I think this will become a favourite in our house.

  35. Nina Murphy

    October 5, 2018 at 12:58 pm

    Hi thanks for the recipe. If you use tapioca flour (UK) does it make the sauce ‘stretchy’ as I use tapioca flour for a faux mozzarella cheese and it goes very stretchy?

  36. Shevy (Slimming Eats)

    October 29, 2018 at 10:41 pm

    No I’ve never found it does that when using as a thocknerm it isn’t a huge amount, just make sure you mix into a slurry first by adding to some water and then adding it to the dish.

  37. Liz Mears

    November 14, 2018 at 4:15 am

    Made this last night, but used a pinch of mixed herbs, absolutely delicious. Thank you

  38. Wendy

    December 18, 2018 at 1:32 pm

    Hi, if you were to freeze this, would you defrost before putting in the oven. Thanks x

  39. Shevy (Slimming Eats)

    December 20, 2018 at 9:52 am

    Yes I always fully defrost before reheating.

  40. Jane Low

    January 4, 2019 at 7:07 am

    Can I use frozen left over turkey and gammon for This recepie please?

  41. Shevy (Slimming Eats)

    January 4, 2019 at 1:28 pm

    Yes that should be fine.

  42. Julie

    February 11, 2019 at 4:55 pm

    Hi this is very tasty, I put mushrooms instead of leek as i don’t like them. And we all loved it, thanks for the great recipes.

  43. Kerry

    March 6, 2019 at 2:07 am

    Hi. I’m cooking this today for tea. Can I use a chicken stock pot and just add bit of water to make up the ml of liquid for the actual pie mix?

  44. Shevy (Slimming Eats)

    March 8, 2019 at 7:15 pm

    You will need to check what the chicken stock pots says on the packaging, as to how much water should be added per stock pot, otherwise it may be too salty.

  45. Steph Woods

    May 30, 2019 at 7:34 am

    This was so tasty, I will definitely be making it again. In fact, I may have to make it tomorrow.

  46. Helen Dearing

    October 27, 2019 at 3:06 am

    Hi, i just loving your recipes they are really helping me to lose weight. Thank you so much!!!

  47. Emma Boyle

    November 18, 2019 at 5:23 am

    Hi .. would I be able to use filo pastry instead of mash and syn it accordingly ?
    Thank you x

  48. Shevy (Slimming Eats)

    November 18, 2019 at 3:16 pm

    yes it should work 🙂

  49. Rachel Blakeman

    February 12, 2020 at 4:19 am

    Thank you for this recipe.
    Amazing pie, made this last night. Used pastry instead of potatoes. i know that increases the syn value loads but hadn’t had any in the day. Kids loved it. Will defiantly make again.

  50. Vickie

    August 3, 2020 at 3:13 pm

    Absolutely gorgeous! This is my new absolute favourite, it’s so creamy and satisfying. I’ll definitely be making this more often.

  51. Sarah

    September 10, 2020 at 3:59 am

    Absolutely delicious! Enjoyed by both myself and my non-SW boyfriend who said he knows his whole family would love it and then love it even.l more when they find out it’s a healthy choice. Thanks so much, will 100% be cooking again.

    Added some lean bacon to it and that worked well too

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