Chicken & leek pot pies
Creamy individual pies topped with fluffy mash - perfect for a relaxed dinner, with your favourite veg
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 45 mins
Cook 25 mins
Low-fat, Super healthy
- Heat oven to 200C/fan 180C/gas 6. Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender. Drain, reserving the water, then mash with a little seasoning.
- Cut chicken into small chunks, then toss in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften. Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender. Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
- Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.
Try
You can make one big pie if you prefer. Use a 1.2-litre pie dish and increase the cooking time in the oven by about 10 minutes.
PER SERVING
331 kcalories, protein 36g, carbohydrate 34g, fat 7 g, saturated fat 1g, fibre 0g, sugar 10g, salt 0.25 g
Recipe from Good Food magazine, November 2008.
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http://www.bbcgoodfood.com/recipes/8053/
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Ingredients
- 500g parsnips , peeled
- 300g floury potatoes , peeled
- 500g boneless skinless chicken breasts
- 2 tsp cornflour
- 1 tbsp olive oil
- 4 leeks , sliced
- grated zest 1 lemon
- 2 tbsp chopped parsley
- 2 tbsp low-fat crème fraîche
- 1 tbsp wholegrain mustard
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 45 mins
Cook 25 mins
Low-fat, Super healthy
Ingredients
- 500g parsnips , peeled
- 300g floury potatoes , peeled
- 500g boneless skinless chicken breasts
- 2 tsp cornflour
- 1 tbsp olive oil
- 4 leeks , sliced
- grated zest 1 lemon
- 2 tbsp chopped parsley
- 2 tbsp low-fat crème fraîche
- 1 tbsp wholegrain mustard
PER SERVING
331 kcalories, protein 36g, carbohydrate 34g, fat 7 g, saturated fat 1g, fibre 0g, sugar 10g, salt 0.25 g
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04 March 2013
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