2 tbsp vegetable oil
2 large leeks
3 large carrots
2-3 stalks of celery
300g skinless chicken breast
100g green beans
500ml water (1 pint)
200g low-fat soft cheese
chopping board and knife
vegetable peeler (or use knife)
saucepan or large frying pan and wooden spoon
Creamy chicken & leek hotpot
Wash and slice the leeks and celery. Peel and dice the carrots. Cube the chicken.
Heat the oil in a large pan adding the leeks, celery, carrots and chicken and fry for around 5 mins.
Peel and cube the potatoes. Chop the green beans.
Add the potatoes, green beans and water to the pan, bring to the boil and simmer for about 20mins until the vegetables and chicken are cooked.
Turn off the heat, completely stir in the soft cheese and serve immediately.
- Frozen green beans could be used instead of fresh
- If serving the meal to a baby over 6 months who is starting solid foods, chop the meat and vegetables finely, and allow to cool before serving
A range of Mexican spices gives this dish its own instant flavour
Can also make a healthy and delicious snack you can keep in the fridge