Mini Chicken and Veggie Pot Pies 

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Ingredients:

  • For the Filling:
  • 250g floury potatoes, peeled and chopped
  • 250g swede (or parsnip/butternut squash), peeled and chopped
  • 1 garlic clove, crushed
  • 1 carrot, diced
  • Low-calorie cooking spray
  • 2 sprigs thyme
  • 250ml boiling water
  • 2 skinless chicken breasts
  • ½ leek, sliced
  • 100g low-fat quark (or substitute with low-fat cottage cheese)
  • ½ tsp mustard powder
  • ½ tbsp chopped fresh parsley
  • Black pepper to taste
  • For the Crust :
  • Leftover mashed potatoes from the recipe
  • OR
  • Sheets of filo pastry
  • Low-calorie cooking spray (if using filo)

Go to the next page to get the Instructions

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