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Spring Tomorrow
Food. Cooking. Travel.

Healthy Chicken and Leek Pie Recipe

Been furiously rolling out recipe after recipe. Because of my inactivity last couple of months due to my poor health, I’m lagging behind in blogging. Now that I’m gradually regaining my energy and focus, I just want to clear out one part of my backlog fast in case (touch wood!) I fall ill again and go into a hiatus.

Putting that aside, I’ve taken off for a food-venture holiday in a foodie paradise. At the same time, escaping from reality and the things that hurt. Trying to keep calm and eat durians. Well, that’s why I’m here at a durian farm in the middle of nowhere.

I will be sharing plenty of food posts and travel stories when I’m back so stay tuned for now.

By the way, some of you have written to me to ask about my thyroid issue. Well, I will give a proper update when I see my ENT specialist after my holiday. I guess having hypothyroidism is something we ought to be prepared for when we go for a partial thyroidectomy. At some point in time, it is likely that our existing thyroid is not able to keep up with the body’s demands and will just malfunction ultimately. My biggest concern now is the growing nodules in my remaining thyroid that have doubled in size since my last surgery. A lot of questions are running through my head and I need the answers. More, later.


Saw some beautiful leeks in the supermarket so I bought a bunch of them.

Chicken and Leek Pie Recipe

Thought I would try making a lighter and healthier version of Chicken and Leek Pie by using low fat evaporated milk and light Greek yogurt. Both ingredients are always in my fridge as I frequently use them to cook pastas, soups and/or meat dishes. They are low in saturated fat and calories and are the most ideal substitutes for whole cream. If you’ve never used either in your cooking before, do give it a try. Who says home cooking can’t be healthy, indulgent and comforting at the same time?

Chicken and Leek Pie Recipe

As you can see from the picture above, this Chicken and Leek Pie interior is very moist and soft. Be careful if you’re digging in straightaway while it’s fresh from the oven as the inside is very, very hot. I really like the mashed potatoes on top that gives a nice, creamy texture to the pie. And the use of evaporated milk and Greek yogurt also gives a lovely fragrance and body that seem to combine everything else together. Enjoy this one-dish casserole meal!

Chicken and Leek Pie Recipe
4
  • 1kg russet potatoes, peeled & quartered, steamed till tender
  • 400g leeks, sliced diagonally
  • 400g boneless & skinless chicken leg, cut into bite-sized pieces
  • 250ml low fat evaporated milk
  • 100ml low fat milk + 200ml extra for the potatoes
  • 100g light Greek yogurt
  • 2 tsp olive oil
  • 2 tbsp grated cheddar cheese
  • salt & freshly ground black pepper
Heat oil in pan and stir fry the chicken till meat is no longer pink.
Add the leeks and stir fry till tender. Season with salt and pepper.
Pour in the evaporated milk and low fat milk. Warm up the mixture on low heat. Do not boil.
Gradually stir in the yogurt and turn off the heat.
Preheat oven to 180 deg C on fan mode.
Place the steamed potatoes in a food processor and blend with 200ml milk. Season with salt and pepper.
Transfer the chicken-leek mixture into a baking dish and spread the mashed potato over.
Sprinkle the cheese on top and bake in the oven for 15 minutes till the surface turns golden brown.

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