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Thread: Chiccken and Leek Pie - sooooo nice

  1. #1
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    Chiccken and Leek Pie - sooooo nice

    I thought I'd give the SW Chicken and Leek Pie a go last night and it was so nice that I had to stop my kids from licking their plates
    We actually agreed it tasted like Chicken Supreme without the major calories, 0 Syns on EE

    For 4 good eaters, I used:
    The mash:
    500 g potatoes
    150 ml chicken stock
    some parsley
    a tiny bit of ground nutmeg (optional)

    Boil the potatoes, mash them, add the stock, herbs, salt, pepper, seasoning to taste and set aside
    Meanwhile preheat your oven to 180 - 190 C

    The filling:
    350 ml chicken stock
    2 leeks, chopped up
    350 g carrots, chopped up
    150 g peas
    100 g sliced mushrooms
    500 g cooked chicken
    salt and pepper
    tarragon (optional)

    Place the ingredients in a pot and let simmer for about 15 - 20 minutes, until carrots and leeks have softened,
    Add herbs, salt and pepper to taste
    Transfer the filling into a pie dish/oven-proof dish
    Spread the mash evenly over the top, I actually used a beaten egg spread onto the mash for some extra browning
    Bake in the oven for about 20 - 25 minutes, or until the mash (+egg) turns nice and golden
    Serve with vegetables of choice and ENJOY!
    Last edited by hexe : 1st April, 2014 at 11:14 AM

  2. #2
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    Quote Originally Posted by hexe View Post
    I thought I'd give the SW Chicken and Leek Pie a go last night and it was so nice that I had to stop my kids from licking their plates
    We actually agreed it tasted like Chicken Supreme without the major calories

    For 4 good eaters, I used:
    The mash:
    500 g potatoes
    150 ml chicken stock
    some parsley
    a tiny bit of ground nutmeg (optional)

    Boil the potatoes, mash them, add the stock, herbs, salt, pepper, seasoning to taste and set aside
    Meanwhile preheat your oven to 180 - 190 C

    The filling:
    350 ml chicken stock
    2 leeks, chopped up
    350 g carrots, chopped up
    150 g peas
    100 g sliced mushrooms
    500 g cooked chicken
    salt and pepper
    tarragon (optional)

    Place the ingredients in a pot and let simmer for about 15 - 20 minutes, until carrots and leeks have softened,
    Add herbs, salt and pepper to taste
    Transfer the filling into a pie dish/oven-proof dish
    Spread the mash evenly over the top, I actually used a beaten egg spread onto the mash for some extra browning
    Bake in the oven for about 20 - 25 minutes, or until the mash (+egg) turns nice and golden
    Serve with vegetables of choice and ENJOY!

    This sound yum.Thanks for posting
    hexe likes this.

  3. #3
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    I will be trying this

  4. #4
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    Definitley trying this!

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    Have to try this
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    I did this yesterday and found if you mix a little bit of smash into the chicken mix it thickens the stock like a gravy... we also use our cheesey healthy extra on top xx

  7. #7
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    Gonna try the pie on Monday xx sounds delicious x

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    Wow - just made this (it's in the oven now). There's loads of it!! I reckon 6 portions with side veggies - or 4 generous portions if that's all we're having. Looks and smells delicious!!

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    Made this boxing day using leftover turkey, really was fab!

  10. #10
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    This sounds gorgeous. Will defo be trying

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    I had defrosted some chicken and didn't know what to do with it, now I do And neither hubs nor the wee one will suspect that it's healthy!

  12. #12
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    Oh this sounds nice, will be making a veggie version of this

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    Thanks for posting, this sounds lovely!

  14. #14
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    I made this tonight and it was gorgeous! I added some philadelphia to make it really creamy and used instant potatoes for quickness. And yes, I did lick the plate lol





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