Ingredients
600gms chicken breast
2 Tblsp flour
2 tsp chicken spice
300gms leeks, sliced
300gms parsnips, sliced
300gms carrots, sliced
200gms frozen peas
250ml chicken stock
600gms potatoes
Method
Cut the chicken into bite size pieces.
Place in a plastic bag with the flour and spice and shake well to coat.
Spray a large saucepan with non-stick cooking spray.
Put the chicken pieces in the pan and cook to seal.
Add the prepared vegetables and give a good stir.
Pour in the stock.
Bring to a boil, then reduce heat.
Simmer 45 – 50 mins.
Meanwhile, cook the potatoes until soft.
Drain and mash well with a little milk.
Serve the casserole over the mashed potato.
