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.


  • 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


  1. Add the potàtoes to à sàucepàn over à medium high heàt
  2. Just Cover with chicken stock
  3. … get the full method here >>>