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Chicken Potato Bake


Serves 6

Herby chicken cooked between layers of potato. Fantastic for any night of the week and so comforting.

Per serve: 1058kj (251.9cal); 6.7g total fat (1.9g saturated fat)


You’ll need

1 tsp oil
500g lean chicken mince
2 leeks, finely sliced
2 garlic cloves, minced
2/3 cup frozen peas, defrosted
2/3 cup fresh parsley, chopped
1 tbsp fresh thyme leaves (1tsp dried)
2 tbsp plain flour
1 cup low fat milk
½ cup chicken stock
3-4 potatoes, washed/skin on, finely sliced
Oil spray
Salt & pepper

Let’s go

Heat oven to 200°c and spray a large casserole dish lightly with oil.

Heat oil in a non-stick frying pan on medium-high and add chicken mince, leeks and garlic. Cook until chicken is lightly browned and leeks are soft (about 10 minutes). Add peas, parsley, thyme and flour. Stir through well and add milk and stock. Bring to a simmer and remove from heat. Season well with salt and pepper.

Layer casserole dish with potatoes. Add a layer of chicken mixture and top with another layer of potatoes.  Repeat process, finishing with a layer of potatoes. Spray lightly with oil, cover with foil and bake for 60 minutes. Remove foil and continue to bake for a further 20 minutes.  Serve with vegetables or a green salad.

Cook’s Notes
I use a mandolin to slice my potatoes really thinly. If you don’t have one, try to get them as thin as you can and watch your fingers!
If you don’t have leeks in the house, use a large onion.

Why it’s good for you
This is a lovely lean comforting chicken dish that is good for the soul. I’ve used low fat milk instead of cream and lean chicken mince to keep the fat and calories down.
Per serve: 1058kj (251.9cal); 6.7g total fat (1.9g saturated fat); 3.6g fibre


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