Recipe: Speedy Chicken Pie

This recipe has been adapted slightly, and the original can be found in The Baby & Toddler Cookbook & Meal Planner by Sara Lewis.

When you first look at the ingredients list for this recipe, you'd be forgiven for thinking - Crisps?

But trust me, it turns out yummy!

This is what you'll need:

• 1 celery stick

• 1 small tin of sweetcorn

• mayonaise

• 2 cooked skinless and boneless chicken breasts

• 1 or 2 packets of plain crisps

• 1 bag of grated red Leicester cheese

Preheat the oven to 220°c/425°f/Gas 7.

Rinse the celery, slice thinly and place in a bowl with the drained sweetcorn.

Dice the chicken breasts and add to the bowl, mix together with just enough mayonaise to coat all the ingredients.

(The more mayo you add, the creamier the pie mixture will turn out.) After mixing well, spoon into a shallow oven dish and level the surface.

Roughly crush the crisps and sprinkle over the chicken mixture.

Top with the grated cheese and cook for 10 minutes until the pie is piping hot and bubbly. Cool slightly then serve with peas and brocolli.