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Chicken butter bean and leek pie

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Chicken butter bean and leek pie
This golden potato-topped pie combines chicken with tarragon in a cheese sauce - a delightful medley of flavours for a hearty evening meal.
Serves
4
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
1
Ingredients

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

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.
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