Chicken, leek and mash pot pies

Chicken, leek and mash pot pies

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These easy pot pies are perfect for busy weeks.

The ingredient of Chicken, leek and mash pot pies

  1. 500g sebago potatoes, peeled, chopped
  2. 300ml tub light cooking cream
  3. 80g margarine spread
  4. 1 tablespoon olive oil
  5. 700g chicken breast fillets, cut into 2cm pieces
  6. 2 medium leeks, trimmed, cut into 2cm-thick slices
  7. 2 tablespoons plain flour
  8. Olive oil cooking spray

The instruction how to make Chicken, leek and mash pot pies

  1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil. Cook for 8 to 10 minutes or until tender. Drain. Return to the pan. Season with salt and pepper. Add 2 tablespoons cream and 1 tablespoon spread. Mash until smooth.
  2. Meanwhile, preheat oven to 200C/180C fan-forced. Heat oil in a non-stick frying pan over medium-high heat. Cook chicken, in batches, for 5 minutes or until browned and just cooked through. Transfer to a bowl.
  3. Reduce heat to low. Add remaining spread to pan. Add leek. Cook, covered, for 6 to 8 minutes or until softened. Add flour. Cook, stirring, for 1 minute. Gradually add remaining cream, stirring constantly, for 3 minutes or until mixture boils and thickens. Return chicken to pan and combine well.
  4. Spoon chicken mixture among four 2-cup-capacity ovenproof dishes. Dollop with mash. Spray with oil. Season with salt and pepper. Place dishes on a large baking tray. Bake for 20 to 25 minutes or until potato is golden and mixture is bubbling around the edges. Serve.

Nutritions of Chicken, leek and mash pot pies

fatContent: 577.424 calories
saturatedFatContent: 29.7 grams fat
carbohydrateContent: 11.6 grams saturated fat
sugarContent: 29.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 45.4 grams protein
sodiumContent: 122 milligrams cholesterol

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