Boneless chicken breast is a fast and easy protein source – how much it costs largely depends on where you shop.

Phone around the local butchers and compare their prices with you local supermarkets

Ask if you get a discount if you buy several kilos at a time

Determine whether you want skin off or skin on, the price per kg usually works out the same, skin off is healthier but requires careful cooking if you are roasting

Freeze individually wrapped chicken breasts so you can pull out as many or few as you need

Make this tonight 

Magic Chicken Pies

These pies are “magic” because they make a little bit of chicken go such a long way.

1 single chicken breast cooked or equivalent quantity of left over’s shredded
25 g butter
1 leek sliced
A handful of mushrooms (about 5) sliced
2 tbsp Pl flour
250 ml milk
300 g cooked potato cut into small cubes
1 tsp Thyme
Around 400g pastry can be homemade or frozen, puff, flaky or short crust
Salt and Pepper
1 beaten egg

Preheat oven to 200°

Sauté the leeks and mushrooms in the butter till soft, stir in the flour and gradually add the milk until a thick sauce is formed.
Add the looked potato thyme and the shredded chicken. Season with salt and pepper and allow to cool.
Grease a regular 12 cup muffin pan with cooking spray. Line muffin pans with pastry- see cooks tip.
Press the pastry in gently- re rolling the pastry until all the pans are lined, save trimmings.
Spoon in the chicken filling. Using the pastry trimmings cut strips of pastry-4 for each pie and lattice the pastry strips on the top of each pie. You will need to dab a little cold water onto the ends of the pastry strips and press them down firmly so they don’t pop up as the pastry cooks.
Brush lightly with beaten egg and bake for 20 minutes or until golden.

Cooks tip: An empty 800 g tomato can or 400 g tuna can cuts just the right size circles to line muffin pans.