Ingredients
For the Chicken and Leek Filling:
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Low-calorie cooking spray
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500g chicken breast, diced
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100g unsmoked bacon medallions, cut into thin strips
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1 large leek, trimmed, washed, and sliced
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1 onion, peeled and finely chopped
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2 tsp English mustard powder
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300ml chicken stock (made with 1 low-salt, low-calorie stock cube)
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75g low-fat cream cheese
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1 sprig fresh thyme, leaves finely chopped
For the Fluffy Potato Topping:
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740g potatoes, peeled and quartered (Russet or Maris Piper work best)
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25g low-fat cream cheese
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25ml chicken stock (reserved from the filling prep)
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10g fresh parsley leaves, chopped
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25g reduced-fat Cheddar cheese, grated
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Sea salt and freshly ground black pepper, to taste