Creamy individual pies topped with fluffy mash – perfect for a relaxed dinner, with your favourite veg
Prep:45 mins
Serves 4
500g parsnip, peeled300g floury potato, peeled500g boneless skinless chicken breast2 tsp cornflour1 tbsp olive oil4 leeks, slicedgrated zest 1 lemon2 tbsp chopped parsley2 tbsp low-fat crème fraîche1 tbsp wholegrain mustard
STEP 1Heat 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.STEP 2Cut 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.STEP 3Divide 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.
