Creamy pies are a must on cold winter nights, but often they can be full of calories. There are ways of enjoying hearty pies without pilling on the calories, by adding more vegetables and swapping ingredients. As an example, instead of using double cream, you can add crème fraiche to make a creamy sauce.
Creamy Chicken and Leek Pie Recipe
- 1 tablespoon olive oil
- 1 onion, diced
- 1 clove of garlic, minced
- 400g chicken breast, diced
- 2 large leeks, sliced
- 2 streaks of bacon
- 1 tub of WeightWatchers creme fraiche
- Half a pint of chicken stock
- Salt and pepper to taste
- Shortcrust pastry
- 1 egg, lightly beaten
Preheat oven to 180 degrees
Heat the olive oil in a large, heavy based saucepan, add the garlic and onion. Fry over medium heat for 2-3 minutes, until softened. Add the chicken breast and bacon and cook for 5 minutes, add the leeks and cook for a few minutes until soften.
Add the chicken stock, allow to boil, reduce the heat to simmer for around 5 minutes, until the chicken and vegetables are cooked. Add the crème fraiche, salt and pepper and cook for a couple of minutes. Reserve.
Line the bottom of an ovenproof baking dish with the shortcrust pastry and blind bake it for 10-15 minutes. Remove from the oven and add the chicken and leek filling. Cover the baking dish with shortcrust pastry, brush the pastry with egg yolk and bake in the oven for around 20 minutes, until the pastry is golden.
Serve the creamy chicken and leek pie with vegetables and/or salad for a hearty meal.
The products were provided free of charge for review purposes. However the opinions expressed in this post are honest and my own.