Ham, chicken, leek and sweet potato pie
A hearty low syn slimming world favourite, especially in Winter.
This little ham, chicken, leek sweet potato pie is a freezer favourite of mine. It’s super hearty and brilliant for post-exercise dinner. It is best to defrost it before cooking but it can be cooked from frozen too (see instructions below). My friends will laugh their head off at this post as they think Primula is super naff and ‘not real cheese’. However, it works brilliantly for this recipe and as a result, I don’t care what they think! :)
This makes between 4-6 batches. You will need containers to put it the freezer, I recommend the tinfoil type ones that you can always pick up in supermarkets near the clingfim etc. It's 1 syn per portion if you make 6 portions, or 1.5 if you make 4. You can remove all the syns by using quark in your mash instead of primula, but I love the taste and texture the Primula gets you.
1kg potatoes, peeled and chopped into 2 inch cubes
2 leeks, sliced finely
1 sweet potato, peeled chopped into 1 inch cubes
250g chopped ham (you can either cook a roast ham or ask the deli counter to dice ham for you).
2 chicken breasts, diced (I used free range I believe it makes all the difference to flavour!)
½ pint chicken stock
100g primula light (8 syns)
1 tsp mustard powder
Preheat your oven to 200 if you plan to eat these straight away. If you plan to freeze them, prepare and label your containers and lay them out.
Peel, chop and boil your potatoes for about 25 minutes or until soft. Drain and set to one side, you’ll mash these later.
Take a non stick saucepan, spray with frylight and add the leeks, sweet potato and allow to soften for a minute or two. Add your chicken and get it browned off, cooking for another minute or two.
Add your chopped ham, half your tsp of mustard powder and then pour over your chicken stock. Allow the mixture to simmer for about 10 minutes, until the chicken is cooked and the sweet potato has softened. Your mixture shouldn’t be too dry or wet, not like a soup but still plenty of liquid. I appreciate that’s a bit vague but just trust your own judgement and add more water if you need it/remove the lid of the pan while it cooks if it looks super wet, it’ll dry out quickly.
Turn off the heat on your mixture and set to one side. Go back to make your mash. I made mine using 100g Primula Light (75g is 6 syns or a HEA choice, so each portion is 1 or 1.5 syns depending on how many portions you end up making). I simply squeezed it in, added a few tbsp of leftover chicken stock and mashed. Add salt and pepper if you wish, plus your other half tsp of mustard powder.
Add your chicken-ham-leek-sweet potato mix evenly to your containers or dishes. If you prefer, you can cook it as one big dish, too! I prefer them individually for freezing though. Top each one with the mash mixture. Cook at 200 for 25 minutes and serve piping hot with lots of veg or salad.
If you plan to freeze these, make sure they are cool before freezing. When the time comes to eat them, I recommend defrosting in the morning that you plan to eat them if possible. If you do that, cook for 30 minutes at 220 degrees. If you cook straight from frozen, you will need about 45-50 minutes at 220 degrees.