Wednesday, 25 March 2015

Chicken Pot Pie

I love a pot pie!  The satisfaction of breaking into the crispy lid and revealing a steamy yummy surprise inside, is one of my biggest comforts!  As we are currently living in the Artic, well that is what It feels like, I needed something that was going to keep me warm and make me smile. Because, currently I have way more wrinkles on my forehead from frowning so much about the cold weather  - I mean it’s March and I'm in sub zero temperatures? Mother Nature, I am crying out to wear a pair of sandles!!!!

Apologies, for my slight rant – but in the meantime please enjoy my lovely warming Pot Pie!  The flavours are fabulous together, the tarragon is subtle but adds a fabulous flavour, if its something you usually steer clear of please try it – when used right its fab!


Calories: 410  •  Slimming World: 5 syns on Extra Easy Plan 

 Weight Watchers Pro Points: 8PP • WeightWatchers Filling & Healthy Values: 5PP

Preparation Time: 15 Minutes
Cooking Time: 40 Minutes
Serves 6

You Will Need:

4 Chicken Breasts Diced & seasoned – Mine were around 165g each
(you could also use leftover roast chicken, but check the points for your quantities)
2 Leeks Sliced
2 Cloves Garlic Minced
1 Carrot Sliced/Diced
300g Punnet of White Mushrooms Peeled & Sliced
80g Frozen Garden Peas
2 Chicken Stock Cubes made up in 450ml  Boiling Water ( I use Oxo Reduced Salt Chicken Cube)
1 1/2 Tsp Dried Tarragon
2 Tsp English Mustard – I use Coleman's
50ml Elmlea Single Light Cream Alternative
300g Light Puff Pastry ( I use Salisbury's own)
Frylight/Calorie Controlled Oil Spray
Salt & Pepper for Seasoning


Preheat Oven to 200 degrees

In a heavy bottomed sauce pan sprayed with oil, start to soften the leek and garlic and carrots 3-4 Minutes

Add the Mushrooms and cook down 2-3 Minutes

Place the chicken in the pan and brown along with the vegetables 6-7 Minutes

Pour in the stock, add the peas and stir in the mustard

Add the cream and tarragon, season and stir

Put the lid on the pot, and cook down for 20 minutes until the chicken is cooked through and the sauce has reduced

Lay out the pastry, and cut around the dishes you will be using for your pies – make it a little bigger than the pot as it shrinks a little – making individual lids for your pies ( You can make one big pie if you like!) each lid should be 50g each (my dish was 12cm wide)

Pour the chicken mixture into the dishes, and place the pastry lid on top.  Use your fork or a knife to flatten down the edges so it sticks on.

Spray with a little oil and cook in the oven for 10-15 minutes until the pastry puffs up and goes golden brown

Serve with Potato & Cauliflower Mash, add a big smile and enjoy!

Weight Watchers Pro Points Value: 8PP Per Portion Filling & Healthy Value: 5PP Per Portion 


1 comment

  1. Yum I'm going to make this tomorrow. I will let you know how I get on x


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