This delicious recipe is easy to make and yields 4 servings. By cutting out the puff pastry you drastically lower the fat and cholesterol in this dish.

Ingredients:

• 200g Chestnut mushrooms
• 200g Button mushrooms
• 500ml Chicken stock
• 2 Chicken breasts, diced
• 1 Leek, chopped
• 1 Onion, diced
• 500g Potatoes
• 2 tsp Olive oil
• 30g Plain flour
• 30g Tarragon
• 1 Bay leaf

Method:

1. Preheat the oven to 200℃/ 400℉.
2. In a large saucepan. Add the stock and bring to a boil. Add the mushrooms and bay leaf. Reduce heat and simmer for about 8 minutes.
3. In a separate pot, place the potatoes in warm water and boil for 5-7 minutes. You do not want to overcook your potatoes, they should still be firm. Drain and set aside to cool. When cooled, slice your potatoes into thin slices about 4mm thick.
4. In another frying pan, heat the oil and add the onion. Cook for 5 minutes.
5. Add the leek and cook for a further 8 minutes.
6. Once the mushrooms have cooked, place mixture into a food processor and blend until smooth.
7. When the leek has softened, add the chicken and cook for about 2 minutes.
8. Sprinkle flour over your leek and chicken mixture. Make sure all the chicken is coated. Cook for a further 3 minutes.
9. Then add your mushroom mixture and the tarragon. Mix well.
10. Pour the filling into a pie dish and top with overlapping slices of potato.
11. Place in the oven and bake for about 40 minutes or until golden and cooked through.
12. Serve and enjoy.

Source: Heart UK .org.uk