Chicken and Leek Pie Recipe

Instructions:

1. Add the potatoes to a saucepan over medium-high heat.
2. Just cover them with chicken stock.
3. Bring to a boil, reduce the heat, and simmer until tender.
4. Drain the potatoes and season with salt and pepper.
5. Add the eggs and mash until smooth. Set aside.
6. Spray a frying pan with low-calorie cooking spray over medium-high heat.
7. Add the onion and leeks and sauté until softened (about 5 minutes).
8. Remove and set aside.
9. Add the chicken to the pan and sauté until lightly browned.
10. Return the leeks and onions to the pan.
11. Add the broth, milk, Laughing Cow cheese, thyme, parsley, and mustard.
12. Stir until melted and smooth.
13. Mix the cornstarch with a little water to form a paste.
14. Add this to the chicken and leek mixture.
15. Heat until the sauce thickens and becomes silky.
16. Preheat the oven to 180°C (fan 200°C or 400°F, gas mark 6).
17. Season with salt and black pepper.
18. Place the mixture into a large ovenproof dish (or use 4 small dishes for individual servings).
19. Top with the mashed potatoes (I like to make it look nice).
20. Spray the top with cooking spray.
21. Bake in the oven for 30 minutes until the potato is golden and crisp on top.
22. If desired, finish under the broiler for a few minutes.
23. Serve with your choice of vegetables.

Nutrition Information:

• Yield: 4
• Amount Per Serving
• Calories: 461.4
• Total Fat: 7.8g
• Saturated Fat: 4.7g
• Cholesterol: 190.8mg
• Sodium: 593.2mg
• Carbohydrates: 47.4g
• Fiber: 6.3g
• Sugar: 8.1g
• Protein: 46.3g