Chicken and Leek Pie (2024)

Sep 19, 2016 · 56 Comments

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I love Chicken and Leek pie, usually it comes topped with pastry, but to keep the calories down I've used mashed potato. Which I pipped on (It looks pretty right?)

One little trick I have learned when doing a mashed potato topping for a pie, is to add eggs, they ensure it gets a nice golden topping without having to use butter. You will see me do that in quite a few recipes on here where I use mashed potato for a topping.

For the sauce I used a mixture of milk, stock, laughing cow and corn starch. I used this combination previously in my Chicken and Asparagus 'No Pastry' Pie and it works amazingly.

So delicious!!

You could try without the laughing cow, but I think they add to the flavour of the sauce, giving it a creamy taste.

When making this recipe I like to use 4 mini oven proof dishes, but you can use one big oven proof dish if you prefer.

You can place under the grill for the last few mins, to make more golden on top.

Serve with your choice of vegetables. My kids love this with peas, but I like to do some steamed vegetables for me, just to up my speed foods.

Recipe Card

Chicken and Leek Pie

Yield: SERVES 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This recipe is gluten free and Weight Watchers friendly

WW Smart Points - 10

Ingredients

600g (21oz) of boneless skinlesss chicken breast or thigh, raw
800g (28oz) of raw potatoes, peeled and roughly chopped
chicken stock
2 large eggs
1 onion, finely chopped
2 leeks, sliced
1 teaspoon of wholegrain mustard
pinch of dried thyme
finely chopped fresh parsley
1 cup (240ml) of semi skimmed milk
1 cup (240ml) of chicken stock
4 laughing cow light or 4 tablespoons of light cream cheese
1 tablespoon of cornstarch, arrowroot or tapioca flour
salt and black pepper
low calorie spray

Instructions

Add the potatoes to a saucepan over a medium high heat
Just Cover with chicken stock
Bring to a boil, reduce heat and simmer until fork tender.
Drain. Season with salt and pepper
Add eggs and mash till smooth. Set aside.
Spray a frying pan over a medium high heat with spray oil
Add the onion and leeks and fry till softened (approx 5 mins)
Remove and set aside.
Add the chicken and fry till lightly golden.
Add back in the leeks and onions.
Add in the stock, milk, laughing cow, thyme, parsley and mustard.
Stir till melted and smooth.
Mix the cornstarch with a little water into a paste
Add this in the chicken and leek mix.
Heat until sauce becomes thickened and silky.
Preheat oven to 180c fan, 200c, 400f (gas mark 6)
Season with salt and black pepper.
Add to a large oven proof dish (or you can use 4 small ones for portions)
Top with the mashed potato (I like to pipe it on, as it looks pretty).
Spray over the top with spray oil
Bake in the oven for 30 mins, potato should be nice and golden on top.
If you like you can finish off under the grill for a few mins.
Serve with your choice of vegetables.

Notes

Please see below for full nutritional info and additional details about recipe:

Calories - scroll down to nutritional info box
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Nutrition Information

Yield 4
Amount Per ServingCalories 461.4Total Fat 7.8gSaturated Fat 4.7gCholesterol 190.8mgSodium 593.2mgCarbohydrates 47.4gFiber 6.3gSugar 8.1gProtein 46.3g

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Reader Interactions

Comments

Kirsty p says
December 05, 2016 at 7:26 am
Amazing pie. In winter we eat it once a week!
Reply
Pat Cooke says
December 18, 2016 at 2:10 pm
This is a firm favourite for us, hubby doesn't like leeks but he actually asked me to make it again, so full of flavour and healthy.
Reply
Taren says
January 19, 2017 at 3:07 pm
Can you provide American measurements?! Also I bought leeks and want to confirm 2 means 2 leaves from the single stalk I have?
Reply
- Shevy (Slimming Eats) says
  January 19, 2017 at 11:29 pm
  Hi there Taren, I do provide US measurements on most of my recipes, you will see measurements are in both metric (grams) and imperial (ounces) on this recipe. 2 leeks, is two whole leeks. Hope that helps 🙂
  Reply
  - Taren says
    January 19, 2017 at 11:46 pm
    I did not word my question very intelligently! Clearly, the measurements are American! What I actually should have asked was what the HEa and syns. stand for? Also, I have never cooked with leeks before, so thank you for the clarification!
    Looking forward to trying this, it looks delicious!
    Reply
Taren says
January 19, 2017 at 11:51 pm
!
Reply
Nikita Evans says
March 14, 2017 at 4:55 am
This is literally the best thing ever invented I love it soo much have made it so many times!! Best slimiming world friendly meal by far and even my 7 month old ate his own bowl of blended version!
Reply
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Chrissy says
April 16, 2017 at 4:47 am
We absolutely love this this recipe, have made it twice now and it is a firm favourite
Reply
Eve Ward says
April 18, 2017 at 9:49 am
This looks amazing and I can't wait to try it out. Thank you for putting this out there for all of us dieters.
Thanks again
Eve
Reply
Katy says
May 20, 2017 at 1:29 pm
Could i freeze individual pies before putting on the oven so you think? Thank you !
Reply
- Shevy (Slimming Eats) says
  May 21, 2017 at 11:31 am
  yes you sure can 🙂
  Reply
Emma Thornton says
July 03, 2017 at 12:24 pm
Satisfying delicious meal. Thank you for sharing recipe. Have just started Slimming World and this will be a firm favourite with the whole family in the months to come.
Reply
Julie says
August 12, 2017 at 2:35 am
Made this for the first time last night, it's so tasty and filling .
Everyone enjoyed it. I will definitely be making this again.
Reply
Steven Williams says
September 20, 2017 at 7:06 pm
The whole family absolutely loved this dish. From the moment the aroma was coming out of the oven to the very last mouthful in the dish. So hearty and fulfilling that it will be a regular through the winter.
Reply
Kerry says
October 18, 2017 at 2:28 pm
Oh my just made this tonight and it's absolutely beautiful, thank you.
Reply
Jean Thurman says
October 30, 2017 at 4:46 pm
Tried this pie tonight, loved it. Thank you
Reply
Angharad davies says
November 12, 2017 at 12:30 pm
If I top this pie with cauliflower mash will I be able to have it on an SP day. Looks amazing.
Reply
- Shevy (Slimming Eats) says
  November 12, 2017 at 9:35 pm
  Hi Angharad. If you top with cauliflower mash, it will indeed be perfect for an SP day.
  Reply
tracey says
November 28, 2017 at 8:05 am
hi want to make this but have no laughing cow, only cheddar and mini baby bell light, could I use these instead?
Reply
- Shevy (Slimming Eats) says
  December 01, 2017 at 10:18 pm
  those won't melt quite the same for the sauce, if you haven't got laughing cow, light cream cheese is the best replacement. 🙂
  Reply
tracey says
November 29, 2017 at 11:55 am
made this last night but all the sauce soaked into the potato so ended up rather dry, do you think I didn't thicken the sauce up enough?
Reply
- Shevy (Slimming Eats) says
  December 01, 2017 at 10:17 pm
  Hi Tracey, did you simmer the sauce until thickened and silky in appearance after adding the cornstarch? Make sure you fully drain the potatoes too, as if they have too much water retained in them, they will soak up the sauce. Don't forget to add those eggs to the mashed potatoes too. I pipe my potatoes on top too, so if not piping, try not to mash them down too much into the chicken and leek mixture, as the sauce will end up soaking up into them. Hope that helps 🙂
  Reply
Debbie says
February 10, 2018 at 7:09 am
Sorry to be thick but do I chop the chicken breast/thigh into pieces before adding it to the pan? This recipe looks amazing,I can't wait to try it! Thanks
Reply
- Shevy (Slimming Eats) says
  February 10, 2018 at 4:07 pm
  Hi Debbie, yes you chop up first. I’ll get that added to the recipe to make more clear. Thanks for commenting.
  See Also
  A Savoury Sweet Potato, Feta and Caramelised Onion Tart
  Reply
Sam says
February 11, 2018 at 12:37 pm
How’s best to freeze this? I have some leeks left over from my casserole but pie wasn’t on our meal list so could I make this, let it cool and then freeze? Or is it best to freeze before I cook? Sorry for all of the questions. I panic when it comes to reheating food.
Reply
- Shevy (Slimming Eats) says
  February 12, 2018 at 5:59 pm
  Hi, Sam, I would freeze before adding to the oven. Enjoy 🙂
  Reply
Emma says
March 19, 2018 at 1:37 pm
Wow! Fab recipe, absolutely delicious and devoured by my 8 year old too! Will be making it again! Thank you!!
Reply
- Shevy (Slimming Eats) says
  March 19, 2018 at 7:22 pm
  so glad it was a hit with the whole family, thanks for commenting 🙂
  Reply
Sara says
April 09, 2018 at 2:40 pm
Fab recipe, my OH didn't let it get as far as making into a pie! Came in starving so we had it straight from the pan with mash on the side.
Definitely do again and again. Thanks
Reply
Louise says
May 02, 2018 at 2:52 pm
Do I boil the potatoes in chicken stock? How much chicken stock do I add to the sauce please?
Reply
- Shevy (Slimming Eats) says
  May 04, 2018 at 8:38 pm
  Hi Louise, yes the potatoes are cooked in the stock, use enough to cover the potatoes. The amount of chicken stock needed for the sauce is stated in the recipe box. 1 cup/240ml. Hope that helps 🙂
  Reply
Julie Means says
July 21, 2018 at 10:40 pm
Hi Shevy,
My husband doesn't like cheese or the taste of it. Is it okay to do this recipe without the laughing cow cheese, or is the flavor disguised by all the other ingredients?
Thank you for your time. W
here in Ontario do you live? I'm in Detroit Michigan....I love your website, thank you for all your recipes
Reply
- Shevy (Slimming Eats) says
  July 24, 2018 at 6:17 pm
  Hi Julie, yes it doesn't taste cheesy, just creamy, I'm sure he won't notice. I'm just across the border from you 🙂
  Reply
Emma says
August 12, 2018 at 8:25 am
WAW I’ve just made this pie and I can not wait for teatime!!!
It’s bells amazing and tastes so good! I think this will become a favourite in our house.
Reply
Nina Murphy says
October 05, 2018 at 12:58 pm
Hi thanks for the recipe. If you use tapioca flour (UK) does it make the sauce 'stretchy' as I use tapioca flour for a faux mozzarella cheese and it goes very stretchy?
Reply
- Shevy (Slimming Eats) says
  October 29, 2018 at 10:41 pm
  No I’ve never found it does that when using as a thocknerm it isn’t a huge amount, just make sure you mix into a slurry first by adding to some water and then adding it to the dish.
  Reply
Liz Mears says
November 14, 2018 at 4:15 am
Made this last night, but used a pinch of mixed herbs, absolutely delicious. Thank you
Reply
Wendy says
December 18, 2018 at 1:32 pm
Hi, if you were to freeze this, would you defrost before putting in the oven. Thanks x
Reply
- Shevy (Slimming Eats) says
  December 20, 2018 at 9:52 am
  Yes I always fully defrost before reheating.
  Reply
Jane Low says
January 04, 2019 at 7:07 am
Can I use frozen left over turkey and gammon for This recepie please?
Reply
- Shevy (Slimming Eats) says
  January 04, 2019 at 1:28 pm
  Yes that should be fine.
  Reply
Julie says
February 11, 2019 at 4:55 pm
Hi this is very tasty, I put mushrooms instead of leek as i don't like them. And we all loved it, thanks for the great recipes.
Reply
Kerry says
March 06, 2019 at 2:07 am
Hi. I'm cooking this today for tea. Can I use a chicken stock pot and just add bit of water to make up the ml of liquid for the actual pie mix?
Reply
- Shevy (Slimming Eats) says
  March 08, 2019 at 7:15 pm
  You will need to check what the chicken stock pots says on the packaging, as to how much water should be added per stock pot, otherwise it may be too salty.
  Reply
Steph Woods says
May 30, 2019 at 7:34 am
This was so tasty, I will definitely be making it again. In fact, I may have to make it tomorrow.
Reply
Helen Dearing says
October 27, 2019 at 3:06 am
Hi, i just loving your recipes they are really helping me to lose weight. Thank you so much!!!
Reply
Emma Boyle says
November 18, 2019 at 5:23 am
Hi .. would I be able to use filo pastry instead of mash and syn it accordingly ?
Thank you x
Reply
- Shevy (Slimming Eats) says
  November 18, 2019 at 3:16 pm
  yes it should work 🙂
  Reply
Rachel Blakeman says
February 12, 2020 at 4:19 am
Thank you for this recipe.
Amazing pie, made this last night. Used pastry instead of potatoes. i know that increases the syn value loads but hadn’t had any in the day. Kids loved it. Will defiantly make again.
Reply
Vickie says
August 03, 2020 at 3:13 pm
Absolutely gorgeous! This is my new absolute favourite, it’s so creamy and satisfying. I’ll definitely be making this more often.
Reply
Sarah says
September 10, 2020 at 3:59 am
Absolutely delicious! Enjoyed by both myself and my non-SW boyfriend who said he knows his whole family would love it and then love it even.l more when they find out it's a healthy choice. Thanks so much, will 100% be cooking again.
Added some lean bacon to it and that worked well too
Reply
Roo says
November 06, 2021 at 4:25 pm
Hi siobhan
Loving your recipes thank you. Iv made this pie & I love it. But I want to make this pie filling but to mix with pasta. Can I freeze this? As im trying to prep where I can so I cook less often & will just need to make the pasta & reheat the filling. Thanks
Reply
- Siobhan (Slimming Eats) says
  November 21, 2021 at 8:48 pm
  yes it should be fine to freeze the filling. Enjoy 🙂
  Reply
Annie says
January 06, 2022 at 1:12 pm
Absolutely Delicious. All the family really enjoyed this. They just would of liked a bit of cheese on top of the mash.....Served with Mixed vegetables. Definitely will be making this again yum yum. Thank You.
Reply
Pam says
October 04, 2023 at 10:44 am
Not a fan of mustard . Do the rest of the ingredients disguise it or is there a suitable substitute? Or would it even be noticed in the recipe if I omit it at all.? Thanks
Reply
- Siobhan (Slimming Eats) says
  October 05, 2023 at 6:53 pm
  you can omit if you don't like mustard.
  Reply