Instructions
- Preheat the oven to 190°C / 170°C Fan / Gas Mark 5.
- Par-boil the potatoes until just tender, then allow to cool slightly before slicing.
- Arrange the potato slices on a baking tray, spray with low-calorie cooking spray and bake for 10 minutes. Set aside.
- Meanwhile, spray a large frying pan with low-calorie cooking spray and cook the chicken until browned and cooked through.
- Add the sliced leeks and cook gently for 5 minutes until softened.
- Stir in the mushrooms and garlic and cook for a further 2 minutes.
- Sprinkle over the flour and mustard powder and stir well.
- Mix the stock cube with the boiling water, then combine with the milk.
- Gradually add the stock and milk mixture to the pan, stirring continuously until the sauce thickens.
- Stir through the Philadelphia Light until melted and combined.
- Transfer the mixture to an ovenproof dish.
- Arrange the potato slices over the top in overlapping layers.
- Bake for 15 minutes, or until the potatoes are golden and the filling is bubbling.
- Serve hot with your favourite Speed vegetables.
Slimming World Value
- Philadelphia Light: approximately 2 Syns
- Plain flour: approximately 4½ Syns
Whole pie: approximately 6½ Syns
Per serving (serves 4): approximately 1½–2 Syns
Tip
For an extra golden topping, finish under the grill for 2–3 minutes before serving.
A hearty, creamy and comforting dish that’s perfect when you’re craving pie without the Syn-heavy pastry.
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