Chicken and Leek Pie

Chicken and leek pie

Chicken and leek pie

A low fat chicken and leek pie, bound to become a favourite in your house hold and when the grandchildren come to stay!

Weight-loss Success by Weight Watchers Reimagined (WW), Published by Macmillan, RRP $39.99, Photography by WW International, Jeremy Simons & Mark Roper



  • 400 g potatoes, peeled, chopped
  • 1 tablespoon reduced-fat oil spread
  • 1⁄4 cup (60 ml) skim milk
  • 2 leeks, finely sliced
  • 1 garlic clove, crushed
  • 1 tablespoon whole grain mustard
  • 400 g cooked skinless chicken breast, shredded
  • 1 tablespoon chopped fresh tarragon
  • 1⁄4 cup (60 ml) light sour cream
  • 50 ml vegetable stock, made with 1⁄2 gluten-free stock cube
  • 1⁄3 cup (40 g) grated light tasty cheese
  • 2 bunches asparagus, trimmed


  1. Preheat oven to 200°C.
  2. Boil, steam or microwave potatoes until tender. Drain, then mash with oil spread and milk. Season with salt and pepper. Set aside.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil. Cook leeks for 5 minutes, stirring, until soft. Add garlic and cook, stirring, for a further 1 minute. Stir in mustard, chicken, tarragon, sour cream and stock, until combined. Stir in a little water if too dry. Season with salt and pepper.
  4. Transfer chicken mixture to a 20 cm pie dish and spoon over mashed potato to cover filling. Sprinkle with cheese.
  5. Just before pie is finished, steam asparagus for 5 minutes or until tender. Divide pie and asparagus among 4 serving plates. Serve.