Cook-ahead chicken & leek pie


chicken pieOne of the challenges with having a child with diabetes is making sure they’re getting the right amount of carbs when someone else is cooking for them. Whether you’re a working parent or not, you can’t always be around to cook every evening, and equally it’s not always fair or practical to expect a babysitter to carb-count.

Sure, there are days when we rely on reading the backs of fish finger packets to check the carbs, but generally, I try to prepare at least one or two cook-ahead meals that can just be shoved in the oven by my lovely au-pair when I’m at work during the week. Even if it means a bit more prep time in advance, it makes life a lot more relaxed knowing that there’s a home-made meal, carb-counted and ready to go, with enough for all of us to tuck into, even if we’re not all at home to eat together. So this chicken and leek potato-topped pie is a home-made (and much nicer) version of a ready meal.

Ingredients (serves 6):

400g chicken breast chunks

400g leeks, trimmed and sliced

930g potatoes, peeled and chopped

100ml semi-skimmed milk, for mashing

300ml tub of ready made fresh cheese sauce

squeeze of fresh lemon juice

a sprinkling of fresh chopped chives

1tbsp rapeseed oil


  1. Pre-heat the oven to 180°, and boil the potatoes while you prepare the pie filling
  2. Heat the oil in a large frying pan and cook the chicken  until it’s tender with no pink meat
  3. Add the leeks and cook until softened
  4. Pour over the cheese sauce and stir until heated through
  5. Add a good squeeze of fresh lemon juice, a handful of chopped chives and season with black pepper
  6. Drain and mash the cooked potatoes, with 100ml of semi-skimmed milk and a knob of olive oil spread
  7. Pour the chicken mixture into a gratin dish and top evenly with the mashed potato
  8. Put in the oven at 180° for about 30 minutes until golden and crispy on top, and the sauce is bubbling


31g carbs per portion (based on one sixth of the pie)


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