Chicken, Bacon & Leek Pie
A cottage pie made with chicken, bacon and leeks in a creamy sauce topped with mashed potatoes. A comfort food classic!
THE RECIPE
Serves: 4
Ingredients –
- 500g chicken breast, diced
- 150g shortcut bacon, diced
- 740g low carb potatoes, quartered
- 1 leek, sliced
- 100g brown onion, diced
- 100g light cream cheese
- 25g light cheddar cheese, shredded
- 2 tsp dijon mustard
- 325ml chicken stock reduced-salt
- 1 sprig thyme
- 10g parsley
- 1 bunch broccolini, halved
Method –
- Pre-heat the oven to 200ºC. Place the potatoes in a pan with enough water to cover, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until they are soft.
- In a large oven-proof pot, fry the leeks and onions for 2-3 minutes, until soft.
- Add the chicken and bacon and cook for 5 minutes, then add the mustard. Add 300ml of stock, bring to a simmer and cook for 10 minutes.
- Add 75g of the cream cheese and the thyme to the chicken. Stir until completely mixed and remove from heat.
- When potatoes are cooked, drain and mash with 25g of cream cheese, parsley and the remainder of the chicken stock. Season with salt and black pepper.
- Spoon the potato over the chicken mix and level using the back of a fork. Sprinkle with the cheese and cook in the oven for 25-30 minutes until golden brown.
- Meanwhile, bring a small pot of water to the boil and add broccolini. Cook for 5 minutes and drain. Serve with pie. Enjoy!
Nutrition Information
Calories: 495kcal; Protein: 54g; Carbohydrates: 31g; Fat: 3g; Fibre: 4g
