Ingredients:

2 leeks
100g green beans
100g chestnut mushrooms (optional)
1 onion
1 carrot
2 tablespoons vegetable oil
4 skinless chicken legs (thigh and drumstick)
1 vegetable stock cube
3 sprigs of thyme
Black pepper to taste
75g low fat cream cheese
50g frozen peas

Method:

1. Slice and wash the leeks. Wash the green beans and chop the ends off.
2. If using, clean and slice the mushrooms
3. Peel the onion and carrot and dice both of them, separately
4. Heat 1 tablespoon of oil in a frying pan over a medium high heat.
5. Add the chicken to the frying pan and brown all over. Once browned, put to one side.
6. In a stock pot, heat 1 tablespoon of oil over a medium heat.
7. Add the leek and onion and cook, stirring regularly, for 5 minutes (or until both are soft)
8. In a measuring jug, add the stock cube and mix with 400ml of boiling water
9. Add the chicken legs, stock, carrots, green beans, thyme and mushrooms (if using) to the stock pot
10. Add a pinch of black pepper, bring to the boil then reduce the heat to low, cover and simmer for 30 minutes. Stir from time to time.
11. After 30 minutes, add the peas and cream cheese to the stock pot. Stir through so there are no lumps of cream cheese. Bring to a simmer, cover and cook for a further 5-10 minutes (until the peas are cooked). Stir from time to time.
12. Serve with boiled or mash potato and some steamed vegetables

* Any leftover casserole can be kept in the fridge to eat for up to 2 days later. Alternatively, it can be placed in freezer bags and stored in the freezer for up to 3 month.

* If the casserole is too watery for your liking, mix a teaspoon of corn flour with a tablespoon of cold water and stir into the casserole. This should thicken up the sauce.

* If you can’t find skinless chicken legs you can buy ones with the skin on and remove the skin yourself before cooking.

* Instead of chicken legs, you can just use 4 skinless chicken thighs for this recipe.

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