1/2 Syn per serving
900g Maris Piper potatoes, peeled and roughly chopped
85ml vegetable stock
salt and freshly ground black pepper
4 skinless chicken breasts
low calorie cooking spray
4 baby leeks, finely chopped
4 lean rashers of bacon, all visible fat removed and roughly chopped
6 spring onions, finely chopped
2 garlic cloves, crushed
200g baby button mushrooms
2 portobello mushrooms, finely chopped
400ml chicken stock
1 level tbsp chicken gravy granules (2 1/2 Syn per level tbsp)
1 tsp mustard powder
A small handful of fresh tarragon, finely chopped
1 large egg, lightly beaten
Preheat your oven to 220°C/200°C Fan/Gas 7. Boil the potatoes in a large saucepan of boiling water for 15-20 minutes, or until tender. Drain, return to the pan and add the vegetable stock. Mash until smooth, season and set aside.
Preheat a large, non-stick pan over a medium heat and brown the chicken breasts. Add the leeks, bacon, spring onions, garlic and mushrooms. Stir-fry over a high heat for 6-8 minutes. Stir in the stock, gravy granules and mustard powder. Season, bring to the boil, then simmer gently for 5-6 minutes until the chicken is cooked and the sauce is slightly thickened.
Spoon into four individual pie dishes, or one medium-size one. Top each pie with the mashed potato to form a ‘lid’ and brush with beaten egg. Bake in the oven for 20-25 minutes or until bubbling and golden.