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Chicken, Leek & Potato Pie

Ingredients

4 skinned & boned chicken breasts

4 leeks, finely chopped

2 garlic cloves, crushed

1 tbsp chopped fresh basil

2 x 400g cans chopped tomatoes

1 tbsp tomato puree

For the Topping:

675 g (1 ½ lb) potatoes peeled and chopped

2 tbps semi-skimmed milk

50 g (2ox) low-fat mature cheddar cheese, grated

Salt & freshly ground pepper

Serves 4

408 Calories

  1. Preheat oven to 190c, 375F, Gas Mark 5
  1. Boil the potatoes until softened
  1. Meanwhile preheat a non-stick frying pan. Cut the chicken into bite-sized pieces.
  1. Dry-fry the chicken and leeks in the pan for 3-4 minutes and season with salt and black pepper. Add the garlic, basil, tomatoes and tomato puree and allow to simmer gently for 10 minutes.
  1. Drain the potatoes. Mash well, adding the mild and half the cheese and season with salt and black pepper.
  1. Spoon the chicken mixture into an ovenproof dish, top with potatoes and sprinkle with the remaining cheese.
  1. Bake in the oven for 25 minutes, until golden brown.