Chicken pie bowls with crunchy pastry crowns

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

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