15157

Healthier chicken and leek pie

  • serves 4
  • A little effort

A perfect easy and healthy supper for when you feel like you’ve overindulged over the Christmas period! Chicken and leeks are cooked in a creamy sauce and finished off with golden ciabatta breadcrumbs for a clever and healthier alternative to pastry

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Ingredients

  • spray olive oil
  • leeks 2, finely sliced
  • garlic 2 cloves, crushed
  • skinless chicken breasts 2, cubed
  • flour 1 tbsp
  • half-fat crème fraîche 100ml
  • chicken stock 150ml
  • ciabatta 70g, torn into pieces
  • flat-leaf parsley a small bunch, chopped
  • green beans cooked, to serve

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Heat a spray of olive oil in a frying pan, add the sliced leeks and fry for 5 minutes until softened. Add the garlic for a minute, then add the chicken. Fry for another 5 minutes, then stir in the flour. Stir in the crème fraîche and the stock, season and bring to a simmer. Cook for a few minutes until the sauce thickens.

  • Step 2

    Blitz the ciabatta in a small blender so you get large breadcrumbs. Stir the parsley into the filling and spoon into 4 individual pie dishes, scatter over the breadcrumbs and bake for 20-25 minutes until the tops are golden and crisp. Serve with green beans.

Nutritional Information

  • Kcals 208
  • Fat 5.8g
  • Carbs 16.2g
  • Fibre 3.9g
  • Protein 20.9g
  • Salt 0.5g
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