Leftover Chicken Pie with Potato Topping

A Slimming World-friendly leftover chicken pie mixed with gammon, leeks and mushroom, then topped with mashed potato before baking.

My fridge has been rather full (and still is) with leftover meat, especially after cooking my Diet Coke Gammon recipe a couple of days ago.  

I also made a soup with the leftover stock. But to use up the remaining and some spare cooked chicken, I thought back to an incredible Angela Hartnett Turkey, Leek and Ham Pie I made a few Christmasses ago.  

I dread to think of the fat content with the calorific double cream but wow. Try it if you dare.  So with this recipe in mind, I've removed the obvious and the puff pastry, but kept as much of the flavour as I could with an added fluffy mash topping.  

It's very similar to classic cottage pie, but tastes so much better in my opinion. It's estimated at 1 syn for the whole lot on an Extra Easy plan as I used a touch gravy granules to thicken it a little and stirred in some low-fat cheddar using some of my allowance.

Recipe: I estimate it at ¼ Syn Each & Serves 4

• 500ml water
• 1 chicken stock cube
• 160g cooked gammon (fat removed), diced *(or you could use lean ham)
• 200g cooked chicken breast (skin removed), diced
• 2 large leeks, sliced
• 2 large carrots, peeled & chopped
• 1 onion, diced
• 1 garlic clove, minced
• 110g mushrooms, sliced
• 1 teaspoon dried thyme
• Seasoning
• 1 teaspoon chicken gravy granules *1 Syn
• 50g lower fat cheddar, grated *Uses 12.5g of one person's 40g cheese allowance

Slimming World Mash Topping

• 550g potatoes, peeled & quartered
• Seasoning
• 1 egg

1. Preheat your oven on 180 degrees.
2. Boil the potatoes in water until cooked and meanwhile, in a separate pan, add the remaining ingredients except the cheese, gravy granules or egg.
3. Bring the filling mixture to the boil, place the lid on and lower the heat to a simmer and cook for 10 minutes.
4. Remove the lid, give it a stir and continue to simmer for 20 minutes until everything is tendered.
5. Turn off the heat and stir in the gravy granules and cheese and transfer the pie filling to a large pie dish.
6. Now drain the potatoes, season and mash.  Then stir in the egg to add more fluffiness.
7. Carefully spoon and spread the potatoes on top of the pie and create random grooves with a fork.
8. Place in the oven for 30 minutes and serve with your favourite veg and gravy.
9. And be a darling and share some Instagram love if you enjoyed my recipe by tagging me (#TastefullyVikkie) in a picture of your meal.

📖 Recipe

Leftover Chicken Pie with Potato Topping

Vikkie Lee

A Slimming World-friendly leftover chicken pie mixed with gammon, leeks and mushroom, then topped with mashed potato before baking.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course dinner, main

Cuisine british

Servings 4 people

Calories 360 kcal

Cook ModePrevent your screen from going dark

Equipment

• Measuring jug
• pie dish
• Chopping knife
• Chopping board
• Cheese grater
• Measuring spoons
• measuring cups
• Potato masher

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 500 ml Water
• ▢ 1 Chicken stock cube
• ▢ 160 g Cooked gammon (fat removed) diced *(or you could use lean ham)
• ▢ 200 g Cooked chicken breast (skin removed) diced
• ▢ 2 Leeks sliced
• ▢ 2 Carrots chopped
• ▢ 1 Onion diced
• ▢ 1 clove Garlic minced
• ▢ 110 g Mushrooms sliced
• ▢ 1 teaspoon Dried thyme
• ▢ Pinch Salt
• ▢ Pinch Ground black pepper
• ▢ 1 teaspoon Chicken gravy granules *Estimated as 1 Syn
• ▢ 50 g Low fat cheddar (grated) *Uses 12.5g of one person's 40g cheese allowance

Topping

• ▢ 550 g Potatoes peeled & quartered
• ▢ Pinch Salt
• ▢ Pinch Groundblack pepper
• ▢ 1 Egg

Instructions

 

• Preheat your oven on 180 degrees fan/200c/400F/Gas Mark 6.
• Boil the potatoes in water until cooked and meanwhile, in a separate pan, add the remaining ingredients except the cheese, gravy granules or egg.
• Bring the filling mixture to the boil, place the lid on and lower the heat to a simmer and cook for 10 minutes.
• Remove the lid, give it a stir and continue to simmer for 20 minutes until everything is tendered.
• Turn off the heat and stir in the gravy granules and cheese and transfer the pie filling to a large pie dish.
• Now drain the potatoes, season and mash.  Then stir in the egg to add more fluffiness.
• Carefully spoon and spread the potatoes on top of the pie and create random grooves with a fork.
• Place in the oven for 30 minutes and serve with your favourite veg and gravy.

Disclaimer

*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.

Nutrition

Calories: 360kcalCarbohydrates: 38gProtein: 28gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 106mgSodium: 448mgPotassium: 1154mgFiber: 6gSugar: 6gVitamin A: 6008IUVitamin C: 38mgCalcium: 140mgIron: 4mg

Tried this recipe?Mention @tastefullyvikkie or tag #tastefullyvikkie on Instagram so we can admire it 😍