Chicken, Leek and Potato Pie

2 x 150g Chicken Breast skinned and boned
2 Leeks, finely chopped
1 clove Garlic, crushed
1/2 Tbsp fresh Basil
1 x 400g can chopped tomatoes
1/2 Tbsp tomato puree
Salt and freshly ground black pepper

For the topping:
335 g potatoes, peeled and chopped
2 Tbsp milk
25 g low-fat mature Cheddar Cheese, grated
Salt 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.