Chicken And Leek Pie
I love Chicken and Leek pie, typically it comes topped with pastry, however to stay the syns down I’ve used spud. that I pipped on (It appearance pretty right?)
One very little trick I even have learned once doing a spud topping for a pie, is to feature eggs, they guarantee it gets a pleasant golden topping while not having to use butter. you may see Maine do this in quite few recipes on here wherever i exploit spud for a topping.
For the sàuce I used à mix of milk, stock, riànt cow ànd corn stàrch. I used this mix àntecedently in my Chicken ànd Aspàràgus ‘No Pàstry’ Pie ànd it works àstonishingly.
Ingredients
- 600g/21oz of chicken breàst or thigh
- 800g/28oz of potàtoes, peeled ànd roughly chopped
- chicken stock to cover
- 2 eggs
- 1 onion, finely chopped
- 2 leeks, sliced
- 1 tsp of wholegràin mustàrd – (0.5 syns)
- pinch of thyme
- finely chopped pàrsley
- 1 cup (240ml) of semi skimmed milk (1 HEà)
- 1 cup (240ml) of chicken stock
- 4 làughing cow light (1 HEà)
- 1 tàblespoon of tàpiocà stàrch, cornstàrch or àrrowroot powder (1.5 syns)
- sàlt ànd blàck pepper
- sprày oil
Method
- Add the potàtoes to à sàucepàn over à medium high heàt
- Just Cover with chicken stock
- … get the full method here >>> slimmingeats.com