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Cook the potatoes in gently boiling water until tender.
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Meanwhile, heat the vegetable oil in a non-stick frying pan and add the chicken, cooking for 3-4 minutes until sealed and browned.
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Add the tomatoes, herbs, cauliflower, broccoli and stock. Cook for 10-15 minutes, until the vegetables are tender, adding an extra splash of water, if needed.
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Stir the frozen mixed vegetables into the chicken mixture. Share between 4 large ramekin dishes or individual baking dishes and level the tops. Stand the dishes on a large baking sheet.
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Drain the potatoes and mash them with 2 tbsp of the milk.
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Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Roll out the pastry on a lightly floured surface. For each spider pie, cut out 8 strips for the legs, and one small circle for the head. Arrange on the pies and brush with milk. Place a scoop of mashed potato on top of each pie for the spider’s body. Sprinkle with poppy seeds.
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Bake for 20-25 minutes, then serve with the peas placed on the spider’s heads to look like eyes.
Tip 1: You could make one giant spider pie in a round baking dish.
Tip 2: Don’t fill the dishes with too much liquid, or it could spill over the sides.
Tip 3: Use frozen broccoli and cauliflower, though cook for just 4-5 minutes.
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