By Jenny Hamilton
Chicken & leek pot pies
Prep time 45 min and cook time 25 min
Updated at: Thu, 17 Aug 2023 13:10:58 GMT
Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories354.4 kcal (18%)
Total Fat8.6 g (12%)
Carbs37.9 g (15%)
Sugars7.5 g (8%)
Protein31.6 g (63%)
Sodium164.3 mg (8%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat the oven to 200C/180C fan/gas. Boil the parsnips and potatoes for 15 mins until tender.
Step 2
Drain, reserving the cooking water, then mash together with seasoning.
Step 3
Toss the chicken in the cornflour.
Step 4
Heat the oil in a large pan, and fry the leeks for 3 mins until starting to soften.
Step 5
Add the chicken and 200ml of the reserved water, then bring to the boil, stirring.
Step 6
Reduce the heat and gently simmer for 10 mins until the chicken is just tender.
Step 7
Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
Step 8
Divide the chicken filling between four 300ml pie dishes.
Step 9
Spoon over the mash and spread roughly with a fork to cover the filling.
Step 10
Bake for 25 mins until the topping is crisp and golden.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
