Name: Chicken butter bean and leek pie
Prep time: 20 minutes
Cook time: 50-60 minutes
Yield: 4
Ingredients: 1 tbsp oil; 2 large boneless, skinless chicken breasts, cubed; 2 leeks, sliced; 2 tbsp flour; 600ml semi-skimmed milk; 2 tbsp fresh tarragon, chopped; 50g mature Cheddar, grated; 420g tin butter beans, drained and rinsed; 750g floury potatoes, cooked and mashed; 10g vegetable oil spread

This golden potato-topped pie combines chicken with tarragon in a cheese sauce - a delightful medley of flavours for a hearty evening meal.

Serves

Prep

20 minutes

Cook

50-60 minutes

Each 525g serving contains (excludes serving suggestion)

KCal

533

Carbs

57.5g

Fibre

10.1g

Protein

41.6g

Fat

12.9g

Saturates

5.4g

Sugars

10.6g

Salt

0.59g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

1 tbsp oil

2 large boneless, skinless chicken breasts, cubed

2 leeks, sliced

2 tbsp flour

600ml semi-skimmed milk

2 tbsp fresh tarragon, chopped

50g mature Cheddar, grated

420g tin butter beans, drained and rinsed

750g floury potatoes, cooked and mashed

10g vegetable oil spread

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Method

Step 1

Preheat the oven to 200°C/gas 6. Heat the oil in a saucepan add the chicken and leeks and fry for 4-5 minutes until the chicken begins to brown.

Step 2

Stir in the flour and 450ml of the milk, bring to the boil and stir until thickened. Stir in the tarragon half the cheese and the butter beans and season well. Tip into an ovenproof dish.

Step 3

Mix together the mashed potato, remaining milk, butter and the remaining cheese and pipe or spoon over the chicken mixture.

Step 4

Place the pie in the oven and cook for 20-25 minutes until golden and bubbling.

Recipe tips

Try using sweet potato rather than ordinary potato as it counts as one of your 5 a day.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.