made this and even my fussy 7yr old cleared the plate! my family are loving the slimming world meals and my husband has even lost weight just eating what I eat and doing the 'normal' walking around the work place. he's not even on s/w! best thing I ever did was join!!
Hi it's chicken granules for this one. The recipes and method are in the description under the video if ever you need to check anything. I've copied and pasted it below. Thanks, Gemma Slimming World ½ Syn per serving 900g Maris Piper potatoes, peeled and roughly chopped 85ml vegetable stock salt and freshly ground black pepper 4 skinless chicken breasts low calorie cooking spray 4 baby leeks, finely chopped 4 lean rashers of bacon, all visible fat removed and roughly chopped 6 spring onions, finely chopped 2 garlic cloves, crushed 200g baby button mushrooms 2 portobello mushrooms, finely chopped 400ml chicken stock 1 level tbsp chicken gravy granules (2 ½ Syn per level tbsp) 1 tsp mustard powder A small handful of fresh tarragon, finely chopped 1 large egg, lightly beaten Preheat your oven to 220°C/200°C Fan/Gas 7. Boil the potatoes in a large saucepan of boiling water for 15-20 minutes, or until tender. Drain, return to the pan and add the vegetable stock. Mash until smooth, season and set aside. Preheat a large, non-stick pan over a medium heat and brown the chicken breasts. Add the leeks, bacon, spring onions, garlic and mushrooms. Stir-fry over a high heat for 6-8 minutes. Stir in the stock, gravy granules and mustard powder. Season, bring to the boil, then simmer gently for 5-6 minutes until the chicken is cooked and the sauce is slightly thickened. Spoon into four individual pie dishes, or one medium-size one. Top each pie with the mashed potato to form a 'lid' and brush with beaten egg. Bake in the oven for 20-25 minutes or until bubbling and golden.
Hi Kelly, thanks for your comment. It's 900g of potatoes in this recipe. The method and ingredients are posted below the video if you need anything else. Love Slimming World x 900g Maris Piper potatoes, peeled and roughly chopped 85ml vegetable stock salt and freshly ground black pepper 4 skinless chicken breasts low calorie cooking spray 4 baby leeks, finely chopped 4 lean rashers of bacon, all visible fat removed and roughly chopped 6 spring onions, finely chopped 2 garlic cloves, crushed 200g baby button mushrooms 2 portobello mushrooms, finely chopped 400ml chicken stock 1 level tbsp chicken gravy granules (2 1/2 Syn per level tbsp) 1 tsp mustard powder A small handful of fresh tarragon, finely chopped 1 large egg, lightly beaten Preheat your oven to 220°C/200°C Fan/Gas 7. Boil the potatoes in a large saucepan of boiling water for 15-20 minutes, or until tender. Drain, return to the pan and add the vegetable stock. Mash until smooth, season and set aside. Preheat a large, non-stick pan over a medium heat and brown the chicken breasts. Add the leeks, bacon, spring onions, garlic and mushrooms. Stir-fry over a high heat for 6-8 minutes. Stir in the stock, gravy granules and mustard powder. Season, bring to the boil, then simmer gently for 5-6 minutes until the chicken is cooked and the sauce is slightly thickened. Spoon into four individual pie dishes, or one medium-size one. Top each pie with the mashed potato to form a 'lid' and brush with beaten egg. Bake in the oven for 20-25 minutes or until bubbling and golden.
Love how the your can read the ingredients as they are added.blooks yummy 😋
i love all s w meal. don't stop doing them please. need all the help i can get.
made this and even my fussy 7yr old cleared the plate! my family are loving the slimming world meals and my husband has even lost weight just eating what I eat and doing the 'normal' walking around the work place. he's not even on s/w! best thing I ever did was join!!
That looks delicious. Might end up making this recipe! For half a syn that's good. I'd have to have cheese on top tho! Terrible for cheese.
A great dish.. many thanks
One of my favourites
I live this recipe I have done it many times before tastes amazing c
Great 👍
The gravy granules is it chicken or beef ?
Hi it's chicken granules for this one. The recipes and method are in the description under the video if ever you need to check anything. I've copied and pasted it below. Thanks, Gemma Slimming World
½ Syn per serving
900g Maris Piper potatoes, peeled and roughly chopped
85ml vegetable stock
salt and freshly ground black pepper
4 skinless chicken breasts
low calorie cooking spray
4 baby leeks, finely chopped
4 lean rashers of bacon, all visible fat removed and roughly chopped
6 spring onions, finely chopped
2 garlic cloves, crushed
200g baby button mushrooms
2 portobello mushrooms, finely chopped
400ml chicken stock
1 level tbsp chicken gravy granules (2 ½ Syn per level tbsp)
1 tsp mustard powder
A small handful of fresh tarragon, finely chopped
1 large egg, lightly beaten
Preheat your oven to 220°C/200°C Fan/Gas 7. Boil the potatoes in a large saucepan of boiling water for 15-20 minutes, or until tender. Drain, return to the pan and add the vegetable stock. Mash until smooth, season and set aside.
Preheat a large, non-stick pan over a medium heat and brown the chicken breasts. Add the leeks, bacon, spring onions, garlic and mushrooms. Stir-fry over a high heat for 6-8 minutes. Stir in the stock, gravy granules and mustard powder. Season, bring to the boil, then simmer gently for 5-6 minutes until the chicken is cooked and the sauce is slightly thickened.
Spoon into four individual pie dishes, or one medium-size one. Top each pie with the mashed potato to form a 'lid' and brush with beaten egg. Bake in the oven for 20-25 minutes or until bubbling and golden.
How many grams of potatoes are used please.
Hi Kelly, thanks for your comment. It's 900g of potatoes in this recipe. The method and ingredients are posted below the video if you need anything else. Love Slimming World x
900g Maris Piper potatoes, peeled and roughly chopped
85ml vegetable stock
salt and freshly ground black pepper
4 skinless chicken breasts
low calorie cooking spray
4 baby leeks, finely chopped
4 lean rashers of bacon, all visible fat removed and roughly chopped
6 spring onions, finely chopped
2 garlic cloves, crushed
200g baby button mushrooms
2 portobello mushrooms, finely chopped
400ml chicken stock
1 level tbsp chicken gravy granules (2 1/2 Syn per level tbsp)
1 tsp mustard powder
A small handful of fresh tarragon, finely chopped
1 large egg, lightly beaten
Preheat your oven to 220°C/200°C Fan/Gas 7. Boil the potatoes in a large saucepan of boiling water for 15-20 minutes, or until tender. Drain, return to the pan and add the vegetable stock. Mash until smooth, season and set aside.
Preheat a large, non-stick pan over a medium heat and brown the chicken breasts. Add the leeks, bacon, spring onions, garlic and mushrooms. Stir-fry over a high heat for 6-8 minutes. Stir in the stock, gravy granules and mustard powder. Season, bring to the boil, then simmer gently for 5-6 minutes until the chicken is cooked and the sauce is slightly thickened.
Spoon into four individual pie dishes, or one medium-size one. Top each pie with the mashed potato to form a 'lid' and brush with beaten egg. Bake in the oven for 20-25 minutes or until bubbling and golden.
when do I add the tarragon ?
Hi Stella, you could add it at the same time as the stock. Hope that helps, love SW x