▷ Chicken, Leek and Mushroom Pie

▷ Chicken & Leek Pot Pies



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


▷ Chicken & Leek Pot Pies | The Brand Decò


Chicken & Leek Pot Pies

Recipe Category: Chicken
Recipe Cuisine: Greek

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

Chia seeds provide more omega-3s, calcium, phosphorus, and fiber than flaxseeds. Most people do not consume enough of these essential nutrients.

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
Directions:

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.

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.

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.

Prep time:
Cook time:
Total time:
Yield: Serves 4

Calories: 341
Fat: 8 g

Average Rating: 5.0
Votes: 41
Reviews: 12

parsnip, potato, chicken, cornflour, leek, parsley

Leave a comment