Chicken, Leek and Potato Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 x 150g Chicken Breast skinned and boned2 Leeks, finely chopped1 clove Garlic, crushed1/2 Tbsp fresh Basil1 x 400g can chopped tomatoes 1/2 Tbsp tomato pureeSalt and freshly ground black pepperFor the topping:335 g potatoes, peeled and chopped2 Tbsp milk25 g low-fat mature Cheddar Cheese, gratedSalt and freshly ground black pepper
1) Pre-heat the oven to 190C, 375F, Gas 5
2) Cook the potatoes in a pan of boiling water until softened.
3) Meanwhile, preheat a non-stick frying pan. Cut the chicken into bite-sized pieces.
4) Add the chopped chicken and leeksto the pan and dry fry for 3-4 minutes. Season with salt and pepper.
5) Add the garlic, basil, tomatoes and tomato puree and allow to simmer gently for 10 minutes.
6) Drain the potatoes. Mash well, adding the milk and half the cheese, and season with salt and pepper.
7) Spoon the chicken mixture into an ovenproof dish, top with the mashed potatoes and sprinkle with the remaining cheese.
8) Bake in the oven for 25 minutes until golden brown.
Number of Servings: 2
Recipe submitted by SparkPeople user JANEIL62.
2) Cook the potatoes in a pan of boiling water until softened.
3) Meanwhile, preheat a non-stick frying pan. Cut the chicken into bite-sized pieces.
4) Add the chopped chicken and leeksto the pan and dry fry for 3-4 minutes. Season with salt and pepper.
5) Add the garlic, basil, tomatoes and tomato puree and allow to simmer gently for 10 minutes.
6) Drain the potatoes. Mash well, adding the milk and half the cheese, and season with salt and pepper.
7) Spoon the chicken mixture into an ovenproof dish, top with the mashed potatoes and sprinkle with the remaining cheese.
8) Bake in the oven for 25 minutes until golden brown.
Number of Servings: 2
Recipe submitted by SparkPeople user JANEIL62.
Nutritional Info Amount Per Serving
- Calories: 419.4
- Total Fat: 5.2 g
- Cholesterol: 87.0 mg
- Sodium: 115.7 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 5.2 g
- Protein: 44.9 g
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