Recipe serves 4
Ready in about 40 minutes
450g Celeriac, peeled and cut into small chunks
3 Leeks, sliced
1 medium potato, peeled and grated
2 level tsp whole grain mustard
1 level teaspoon mustard powder
4 chicken breasts, cut into bite sized chunks
750ml chicken stock
2 x 45g jus-rol filo pastry sheets
Low cal cooking spray
2 level tsp poppy seeds
100g fat free fromage frais
1 Preheat your oven to 200C/fan 180C/gas 6. Boil the celeriac for 3 minutes then drain.
2 Place a non stick casserole dish or frying pan over a medium heat. Add the leeks with a mug of water and cook for 5 minutes, or until softened. Stir in the potato, mustard, mustard powder and chicken and cook until the chicken is sealed. Add the stock and celeriac then bring to a gentle simmer and cook for 15-20 minutes, or until the chicken is cooked through and tender.
3 Meanwhile, spray the pastry sheets with low-calorie cooking spray and scrunch up in your hands to make ruffled pie tops. Place on a non-stick baking tray, sprinkle with poppy seeds and bake for 8-10 minutes until crisp and golden.
4 Remove the chicken stew from the heat and stir in the fromage frais. Divide between 4 bowls and top each with a filo pastry ruffle. Serve with boiled veg of your choice on the side.
Syns per serving 4