Chicken & Leek pot pies
500g parsnips, peeled 300g potatoes, peeled
500g boneless chicken breast 2 tsp cornflour
1 tbsp olive oil 4 leeks, sliced
Grated zest of 1 lemon 2 tbsp chopped parsley
2 tbsp low fat crème fraiche 1 tbsp wholegrain mustard
Heat oven to 180 degrees, chop the parsnips and potatoes into chunks, boil for 15 minutes until tender, drain, reserving the water, then mash with a little seasoning.
Cut chicken into small chunks, then toss in the cornflour. Heat oil in a large pan, add the leeks, then fry for 3 minutes until starting to soften, Add the chicken and 200 ml water from the potatoes, bring to the boil, stirring. Reduce heat, then gently simmer for 10 minutes, until the chicken is just tender, remove from the heat, then stir in the lemon zest, parsley, crème fraiche and mustard.
Divide the chicken filling between four 300ml pie dishes, spoon over the mash and spread roughly with a fork to seal the filling, bake for 25 minutes until the topping is crisp and golden.