Chicken and Leek Pie Directions
- Preheat oven to 375°F (190°C).
- Melt half the butter in a large skillet over medium heat. Add chicken, salt, and pepper. Cook until lightly browned, then remove and set aside.
- In the same pan, cook bacon for 1 minute. Add leeks, celery, and garlic. Cook for 5 minutes until softened.
- Add white wine to deglaze, then add the remaining butter. Stir in flour and cook for 1 minute.
- Gradually add chicken stock and almond milk, stirring constantly. Add mustard, cream, thyme, bay leaf, and the cooked chicken. Stir well and let simmer for 5 minutes.
- Cool the filling for 1 hour.
- Roll out puff pastry, cut to fit your baking dish. Fill the dish with cooled chicken mixture, cover with pastry, and brush with egg wash.
- Bake for 40–45 minutes, until golden and puffed. Let rest for 5 minutes before serving.
WW Points Calculation:
- Light butter (1 tbsp): 3 points
- Chicken thighs (750g): 0 points
- All-purpose flour (2 tbsp): 2 points
- Almond milk (1/2 cup): 1 point
- Light cream (1/2 cup): 8 points
- Reduced-fat puff pastry (1 sheet): 16 points
Total Points: 30
Servings: 6
Per Serving: 5 points
Nutrition Information (Approximate):
- Calories: 190
- Fat: 10g
- Protein: 15g
- Carbohydrates: 12g
- Sugar: 2g
- Sodium: 150mg
I'm waiting for your comments! Enjoy!
