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Chicken & leek pie

A LITTLE EFFORT

Serves 4

* (filling only)

Ready in about 1 hour 20 minutes

8 large skinless bone-in chicken thighs

1 carrot, peeled and sliced

1 celery stick, sliced

2 bay leaves

2 large sprigs fresh thyme, leaves picked

2 large leeks, sliced

1 litre chicken stock

Low-calorie cooking spray

6 smoked back bacon rashers, visible fat removed, cut into small pieces

100g chilled Sainsbury’s Ready Rolled Light Puff Pastry from a 375g pack

1 medium egg, lightly beaten

1 tsp mustard powder

25g cornflour

200g sugar snap peas, halved, to serve

400g carrot batons, to serve

4 tbsp plain quark

1 Put the chicken, carrot, celery, bay leaves, half the thyme leaves and half the leeks in a lidded saucepan. Pour over the stock and bring to a simmer. Cover and cook for 25 minutes.

2 Preheat your oven to 220°C/fan 200°C/gas 7. Lift the chicken onto a plate and leave until cool enough to handle. Strain the chicken stock into a bowl, discarding the veg, bay leaves and herbs, then return the stock to the pan and boil until reduced to around 400ml. Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and stir-fry the bacon and remaining leeks for 2-3 minutes.

3 Unroll the pastry and cut out 4 x 8cm squares. Place on a non-stick baking tray and score on a lattice pattern using a knife. Brush with the egg. Bake for 12-15 minutes, or until puffed up and golden.

4 Meanwhile, break up the chicken into small pieces, discarding the bones. Mix together the mustard powder and cornflour with 2 tbsp water, then stir into the chicken stock. Return to the heat and simmer for 1 minute until thickened. Stir in the chicken, leeks, bacon and remaining thyme leaves and simmer for a further 10 minutes.

5 Boil the peas for 2-3 minutes and the carrots for 6-8 minutes until tender, then drain. Remove the chicken mixture from the heat, whisk in the quark and season. Divide between 4 pie dishes and top each with a square of pastry. Serve with the veg.

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About Slimming World

Super-charge your slimdown with the October issue of Slimming World magazine! See results in just 7 days with our make-it-happen eating plan; meet 10 real-life slimmers who between them have lost an amazing 79st; and serve up your favourite pub grub from our low-Syn menu board. Plus discover how to build your own support squad, change your weight-loss destiny and get moving with walking sports. Download your issue now and make it an awesome autumn!

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