By Diabetes UK
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.
Updated at: Thu, 17 Aug 2023 12:08:46 GMT
Nutrition balance score
Great
Glycemic Index
65
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories556.7 kcal (28%)
Total Fat19.6 g (28%)
Carbs49.2 g (19%)
Sugars10.4 g (12%)
Protein44.1 g (88%)
Sodium236.5 mg (12%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
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.
Step 5
Chefs Tip: Try using sweet potato rather than ordinary potato as it counts as one of your 5 a day.
Step 6
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.
View on diabetes.org.uk
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