Chicken and Leek Pie
Ingredients
Filling
- 500g Chicken Breast cut into small chunks
- 2 tbsp Olive Oil
- 3 tsp Corn Flour
- 4 Leeks sliced
- 2 tbsp Chopped Parsley
- 2 tbsp Crème Fraiche
- 1 tbsp Wholegrain Mustard
Topping
- 600g Parsnips
- 400g Potatoes
Instructions
Preheat oven to 200
Boil potatoes & parsnips until tender, drain, reserving the water, season & mash.
Coat the chicken in corn flour, heat oil in large wok & fry leeks until starting to soften, add chicken & 200ml of the water, bring to the boil stirring, simmer for 10 mins until chicken is tender.
Remove from heat & add parsley, crème fraiche & mustard. Add mix to ovenproof dish, top with potato spreading roughly with a fork to seal in the filling. Bake for 35 mins until golden.
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2 years ago