Eat healthy for less – Easy creamy chicken and leek pie
Time: 1 hour 20 mins
Serves 4
You can make 4 small pies if you prefer. Just divide contents between 4 dishes and reduce cooking by 10 mins in oven. Only 341 kcals per serving.
Ingredients
- 500g parsnip, peeled
300g floury potato, peeled
500g boneless skinless chicken breast
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
Method
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. Pop the mixture in a 1.2 litre pie dish.
Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 35 mins until the topping is crisp and golden.
