Slimming World's chicken and leek pie is a delicious, hearty pie which is lower in calories than your average pie and takes only 1hr and 30 mins to make.
This mouth-watering Slimming World’s chicken and leek pie serves 4 people and is just perfect served with freshly cooked vegetables like broccoli, carrots and cauliflower. Once you’ve mastered this easy to make pie you’ll want to make it time and time again. It’s a guilt-free, warm and comforting dish and will soon become a mid week family favourite. If you’re a vegetarian, replace the chicken with Quorn or a bean mix instead made up of cannellini and butterbeans. The leeks in this pie add a real zing of flavour, you can even pop some on the top with grated cheese if you’re feeling extra adventurous.
- 8 Large skinless bone-in chicken thighs
- 1 Carrot, peeled and sliced
- 1 Celery stick, sliced
- 2 Bay leaves
- 2 Large sprigs fresh thyme, leaves picked
- 2 Large leeks, sliced
- 1-litre Chicken stock
- Low-calorie cooking spray
- 6 Smoked back bacon rashers, all visible fat removed, cut into small pieces
- 100g Chilled Sainsbury’s Ready Rolled Light Puff Pastry from a 375g pack
- 1 Medium egg, lightly beaten
- 1 tsp Mustard powder
- 25g Cornflour
- 200g Sugar snap peas, halved, to serve
- 400g Carrot batons, to serve
- 4 tbsp Plain quark
Put the chicken, carrot, celery, bay leaves, half the thyme leaves and half the leeks in a lidded saucepan. Pour over the stock and bring to a simmer. Cover and cook for 25 minutes.
Preheat your oven to 220°C/fan 200°C/gas 7. Lift the chicken onto a plate and leave until cool enough to handle. Strain the chicken stock into a bowl, discarding the veg, bay leaves and thyme, then return the stock to the pan and boil until reduced to around 400ml. Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and stir-fry the bacon and remaining leeks for 2-3 minutes. Unroll the pastry and cut out 4 x 8cm squares. Place on a non-stick baking tray and score on a lattice pattern using a knife. Brush with the egg. Bake for 12-15 minutes, or until puffed up and golden.
Meanwhile, break up the chicken into small pieces, discarding the bones. Mix together the mustard powder and cornflour with 2 tbsp water, then stir into the chicken stock. Return to the heat and simmer for 1 minute until thickened. Stir in the chicken, leeks, bacon and remaining thyme leaves and simmer for a further 10 minutes. Boil the peas for 2-3 minutes and the carrots for 6-8 minutes until tender, then drain. Remove the chicken mixture from the heat, whisk in the quark and season. Divide between 4 pie dishes and top each with a square of pastry. Serve with the peas and carrots.
Recipe courtesy of Slimming World
Top tip for making Slimming World’s chicken and leek pie
Make sure you cut your potatoes and sweet potatoes to roughly the same size so they cook evenly