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.
Servings: 4 people
Calories: 360kcal
Equipment
Ingredients
- 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.
Nutrition
Calories: 360kcal | Carbohydrates: 38g | Protein: 28g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 448mg | Potassium: 1154mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6008IU | Vitamin C: 38mg | Calcium: 140mg | Iron: 4mg