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Chicken & leek pot pies

Mary Cadogan
  • 70 minutes
  • Serves 4

INGREDIENTS

500 g

Chicken breast, boneless skinless

300 g

Floury potato

4

Leeks

2 tbsp

Parsley

500 g

Parsnip

1

Zest 1 lemon

1 tbsp

Wholegrain mustard

2 tsp

Cornflour

1 tbsp

Olive oil

2 tbsp

Creme fraiche, low-fat

1 person Recommend This Recipe