Pammy3112
Full Member
Syn-Free* Chicken and Ham Pie
Serves 2 (individual pies, so have two pie dishes ready)
Ingredients
Pack of chicken thighs (use breast, if preferred)
Pack of pre-cooked ham hock, pulled
Pack of button mushrooms
1 large leek
3/4 large potatoes
84g grated reduced-fat cheddar cheese
75g Philadelphia Light soft cheese
Dijon mustard** (optional, but quite tasty)
Chicken stock (Bovril is fine)
Salt and pepper
Fry Light (for frying)
Method
Preheat oven to 85 degrees C.
Put chicken thighs in a small casserole pot on the hob, and cover with chicken stock. Bring to a simmer, put on the lid, then transfer to the oven for 90 minutes. Cooking the chicken this way means it comes out very soft and moist.
Quarter the button mushrooms, fry until softened and slightly brown then remove from the pan.
Thinly slice a large leek, fry until soft then remove from the pan.
Skin and cut the potatoes. Boil until soft, then mash.
When the chicken is cooked, remove from the pan and cut or tear into chunks. Add 71g of chicken, 85g of ham, half the mushrooms and leek, salt and pepper to each pie dish.
If you are choosing to add Dijon mustard (this adds Syns) then stir it in to the pie mix now - 1 teaspoon in each pie will give a nice extra tang to it.
Sprinkle 42g of grated cheddar over the mix in each pie dish.
Make 200ml of chicken stock in a pan or jug. Add 75g Philadelphia Light and stir until it's melted in to create a sauce. Pour half of the sauce over the mixture in each pie dish.
Turn the oven up as high as it will go.
Top pie mixture with mashed potato, and put in the oven until topping is brown. Serve.
* Syn-Free on a green day. Requires 2 HEAs for the two cheeses and 2 HEBs for the chicken and ham. 75g Philadelphia between the two pies means you only use half a one HEA -worth for each pie - so add more Philadelphia Light if you like - or use the extra in the mash!
** Count Syns if you choose to add Dijon mustard.
Serves 2 (individual pies, so have two pie dishes ready)
Ingredients
Pack of chicken thighs (use breast, if preferred)
Pack of pre-cooked ham hock, pulled
Pack of button mushrooms
1 large leek
3/4 large potatoes
84g grated reduced-fat cheddar cheese
75g Philadelphia Light soft cheese
Dijon mustard** (optional, but quite tasty)
Chicken stock (Bovril is fine)
Salt and pepper
Fry Light (for frying)
Method
Preheat oven to 85 degrees C.
Put chicken thighs in a small casserole pot on the hob, and cover with chicken stock. Bring to a simmer, put on the lid, then transfer to the oven for 90 minutes. Cooking the chicken this way means it comes out very soft and moist.
Quarter the button mushrooms, fry until softened and slightly brown then remove from the pan.
Thinly slice a large leek, fry until soft then remove from the pan.
Skin and cut the potatoes. Boil until soft, then mash.
When the chicken is cooked, remove from the pan and cut or tear into chunks. Add 71g of chicken, 85g of ham, half the mushrooms and leek, salt and pepper to each pie dish.
If you are choosing to add Dijon mustard (this adds Syns) then stir it in to the pie mix now - 1 teaspoon in each pie will give a nice extra tang to it.
Sprinkle 42g of grated cheddar over the mix in each pie dish.
Make 200ml of chicken stock in a pan or jug. Add 75g Philadelphia Light and stir until it's melted in to create a sauce. Pour half of the sauce over the mixture in each pie dish.
Turn the oven up as high as it will go.
Top pie mixture with mashed potato, and put in the oven until topping is brown. Serve.
* Syn-Free on a green day. Requires 2 HEAs for the two cheeses and 2 HEBs for the chicken and ham. 75g Philadelphia between the two pies means you only use half a one HEA -worth for each pie - so add more Philadelphia Light if you like - or use the extra in the mash!
** Count Syns if you choose to add Dijon mustard.
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