Ditch the fatty pastry and replace with potatoes for this tasty pie from Slimming World. Packed full of veg, this chicken pie is the perfect family meal
397g/14oz each of sweet potato and white potato, peeled and roughly chopped
salt and freshly ground black pepper
100ml/3½fl oz chicken stock
4 tbsp finely chopped parsley for the filling
312ml/11fl oz chicken stock
2 leeks, washed, trimmed and finely sliced
1 garlic clove, peeled and crushed
312g/11oz carrots, peeled and cut into 1.5cm/½in dice
198g/7oz fresh or frozen peas
100g/3½oz mushrooms, sliced
596g/1lb 5oz cooked chicken, cut into 1.5cm/½in dice
3 tbsp finely chopped tarragon
1 egg, lightly beaten
steamed green beans, to serve


Preheat the oven to 180°C/Gas 4. Boil all the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain and return to the pan with the stock, mash until smooth and season well. Stir in the parsley and set aside.
To make the filling place the stock, leeks, garlic, carrots, peas and mushrooms in a saucepan and cook over a gentle heat for 12-15 minutes, stirring often, until the leeks have softened. Add the chicken to the pan and stir to mix well.
Add the tarragon, season well and cook gently for 3-4 minutes, stirring often. Remove from the heat and transfer to a medium-sized pie dish.
Spread the mash over the chicken mixture and brush the top with the beaten egg. Bake in the oven for 20-25 minutes or until golden and bubbling. Serve immediately with steamed green beans.
Slimming World Syns per serving:
Free on Extra Easy