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Chicken & leek pot pies

Chicken & leek pot pies

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Rating: 4 out of 5.48 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Creamy individual pies topped with fluffy mash - perfect for a relaxed dinner, with your favourite veg

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal341
fat8g
saturates2g
carbs33g
sugars10g
fibre9g
protein36g
low insalt0.4g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
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.

Recipe from Good Food magazine, November 2008

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Overall rating

Rating: 4 out of 5.48 ratings
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