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Chicken & ham hock pot pies


Serves 4

Ready in about 35 minutes

2 large parsnips, peeled and diced

2 large floury potatoes, such as Desiree or King Edward, peeled and diced

1 large carrot, peeled and coarsely grated

2 tbsp finely chopped fresh tarragon

100g fat-free natural fromage frais

1 large leek, sliced

300ml hot chicken stock

4 cooked skinless and boneless chicken breasts, cut into bite-size chunks

180g shredded cooked lean ham hock (5% fat or less)

1 level tbsp wholegrain mustard

2 level tbsp grated fresh Parmesan

1 Put the parsnips and potatoes in a saucepan of boiling water and cook over a high heat for 10 minutes, or until tender. Drain well and mash until smooth. Stir in the carrot, tarragon and 2 tbsp fromage frais, and season to taste.

2 Meanwhile, put the leek, stock and chicken into another saucepan and bring to the boil over a high heat. Cover, reduce the heat to low and simmer for 10 minutes, or until the leeks are tender.

3 Preheat your grill to high. Remove the chicken mixture from the heat and stir in the ham hock, mustard, Parmesan and remaining fromage frais. Season to taste and divide between 4 individual pie dishes (or 1 large ovenproof dish). Spoon the mash on top, smooth over with a fork and grill for 5 minutes, or until golden and crispy. Serve with your favourite Speed veg.

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