If you’re watching your waistline, with a little clever cooking these creamy chicken pies needn’t be out of bounds – they are less than 350 calories each. (Takes 30 minutes • Serves 4)
-500g/1lb 2oz parsnips, peeled and cut into small chunks 300g/10oz floury potatoes, peeled and cut into small chunks 500g/1lb 2oz boneless skinless chicken breasts 2 tsp cornflour 1 tbsp olive oil.
-4 leeks, sliced.
-zest of 1 lemon.
-2 tbsp chopped fresh parsley.
-2 tbsp low-fat crème fraîche.
-1 tbsp wholegrain mustard.
Step 1:Boil the parsnips and potatoes together for 15 minutes until tender. Drain, reserving the water, then mash with a little seasoning.
Step 2:Cut the chicken into small chunks, then toss them in the cornflour. Heat the oil in a large pan, add the leeks, then fry them for 3 minutes until starting to soften. Add the chicken and 200ml/7fl oz water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 minutes, until the chicken is just tender.
Step 3:Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard. Heat the grill to medium.
Step 4:Divide the chicken filling among four 300ml/½ pint pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Grill for 5 minutes or until golden.