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.
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.
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.
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
- 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
- Add the potatoes to a saucepan over a medium high heat
- Just Cover with chicken stock
- Bring to a boil, reduce heat and simmer until fork tender.
- Drain. Season with salt and pepper
- Add eggs and mash till smooth. Set aside.
- Spray a frying pan over a medium high heat with spray oil
- Add the onion and leeks and fry till softened (approx 5 mins)
- Remove and set aside.
- Add the chicken and fry till lightly golden.
- Add back in the leeks and onions.
- Add in the stock, milk, laughing cow, thyme, parsley and mustard.
- Stir till melted and smooth.
- Mix the cornstarch with a little water into a paste
- Add this in the chicken and leek mix.
- Heat until sauce becomes thickened and silky.
- Preheat oven to 200c/400f (gas mark 6)
- Season with salt and black pepper.
- Add to a large oven proof dish (or you can use 4 small ones for portions)
- Top with the mashed potato (I like to pipe it on, as it looks pretty).
- Spray over the top with spray oil
- Bake in the oven for 30 mins, potato should be nice and golden on top.
- If you like you can finish off under the grill for a few mins.
- Serve with your choice of vegetables.
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