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Chicken & leek pot pies

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Chicken & leek pot pies

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4-5 persons

time Time

0:35 - 0:20

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Ashhad from Karachi
Ingredients
  1. 500g_____ carrot
  2. 300g_____ potato
  3. 500g_____ boneless skinless chicken breast
  4. 2 tsp_____ cornflour
  5. 1 tbsp_____ olive oil
  6. 4 _____leeks
  7. 1_____ lemon
  8. 2 tbsp_____ chopped parsley
  9. 2 tbsp_____ low-fat creme
  10. 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 200 ml 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, creme 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.
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