This easy to make family friendly pie is packed with fabulous flavours of succulent chunks of chicken, creamy mustard sauce flecked with tender leeks and topped with the most delicious potato and parsnip mash you have ever had.

Both the chicken sauce and the mash can easily be made the day before, chilled and then put together and cooked when you come home from work.

2 large parsnips, peeled and diced

2 large potatoes, peeled and diced

1 large carrot, peeled and grated

2tbs fresh tarragon, finely chopped

200g fat – free natural fromage frais

1 large leek, cleaned and finely sliced

300ml chicken stock

4 large chicken breasts, trimmed and cut into chunks

8 slices of lean un-smoked back bacon, cut into pieces

½ tsp lazy chilli

1tbs wholegrain mustard

1tbs cornflour

70g fresh parmesan cheese, finely grated

Salt and freshly ground black pepper

Method

Preheat the oven to 200c, gas 6, 400f

Cook the parsnips and potatoes in a saucepan of boiling water for 10 minutes or until tender. Drain well and mash until smooth, stir in the carrot, tarragon, 100g of the fromage frais salt and pepper.

Place a non – stick lidded saucepan over a medium heat, add the chicken chunks, bacon and leeks and cook on a gently heat for 10 minutes until lightly brown. Add the chicken stock, chilli, mustard and combine. Stir the cornflour with 2 tablespoons of water and stir to make the thickening, when combined add to the chicken mixture, this will quickly thicken the sauce, turn the heat to low so that the sauce does not burn on the bottom of the pan. Cook for another 30 minutes, slowly bubbling away with the lid on. Add the fromage fraise, 50g of the grated parmesan cheese and salt and pepper.

Transfer the chicken mixture to a large oven proof dish and careful place the mash potato mixture on the top and smooth into the edges, rough up the top with a fork sprinkle over the remaining parmesan cheese and place in the oven on a baking sheet just in case it bubbles over, cook for 30 minutes until golden brown and bubbling.

Serve with fresh vegetables.