Chicken Pot Pie

Chicken Pot Pie is traditionally made with a pastry top in individual pots but my 'pot' stands for potato. You can still make it in individual oven proof dishes or in one big one. It's also a great dish for using up veg if you wish and mine is made with leftover chicken or you can just use fresh skinless thighs or breasts that you have pre-cooked. It's really up to you.



Serves 4
Cooking Time 60 Minutes Approximately
Gas Mark 5 / 180 - 200*
Syns on Extra Easy - 1/2 - 1 (This depends on the syns per tsp of the low fat spread used plus 1/4 syn for cornflower)


Ingredients
Cooked Chicken Cubed (Approximately 2 large chicken breasts)
4 Slices Bacon Medallions Diced (All fat removed)
Punnet of Mushrooms Diced
1 Small Red Onion Diced
3 Celery Sticks Sliced
1 Large Carrot Diced
1/2 Cup Garden Peas (Frozen)
2 Large Potatoes Peeled and Diced (Suitable for Mash)
1 Medium Sweet Potato Peeled and Diced
350ml Chicken Stock
150ml Quark
1 Tbsp Cornflower (1 syn per tbsp)
1 Rounded Tsp Mustard Powder
1/2 Tsp Dried Thyme
1/2 Tsp Dried Tarragon
2 Level Tsp Low Fat Spread ( I used Berolli Light 1 syn per tsp)
Black Pepper and Salt
Frylight

1. Put the diced potato and sweet potato in a pan of salted water and bring to the boil. Turn down the heat and simmer for 10-15 minutes till the potatoes are soft. Drain and mash with 2 level tsp of low fat spread until smooth. If you need to slacken the potato just add 1 or 2 tbsp of water. Set to one side. 
2. Whilst the potatoes are cooking spray a large frying pan with Frylight and put on medium heat. Add the onion and cook for 4-5 minutes till softened. Then add the mushrooms, celery and carrot and cook for another 5 minutes. Add the bacon and cook for another couple of minutes until it has cooked through. Add the chicken and peas and heat for a further couple of minutes.
3. In a jug make up the stock and add the quark, cornflower, mustard, thyme, tarragon and mix well. Pour this over the chicken and mushroom mixture in the frying pan. Bring to a boil then turn down to simmer for 10 - 15 minutes until the sauce starts to thicken up. Season and taste.
4. Transfer the pie mix to oven proof dish/dishes and top with the mashed potatoes. Cook in a pre-heated oven for 30 minutes.
5. Serve with your favourite speed vegetables.

Enjoy x