CHICKEN AND LEEK PIE

Ingredients

• Olive oil

  Salad or cooking

  ¼ tsp or 1g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Garlic

  Raw

  2 clove or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  15g

• Half Fat Creme Fraiche

  Tesco

  3 ⅜ oz or 96g

• Chicken stock

  Soup, home-prepared

  ⅝ cup or 151g

• Ciabatta

  Waitrose

  70g

• Italian Parsley

  Flat Leaf Parsley - Freshdirect

  1 tablespoon or 4g

• Green beans

  Snap beans, raw

  1g

Directions

1. Begin by preheating your oven to 180°C/350°F/gas 4.
2. Heat a little olive oil in a frying pan, and fry the leeks for 5 minutes until softened.
3. Add the garlic, fry for a minute, then add the chicken and fry for another 5 minutes.
4. Stir in the flour, crème fraîche and the stock, season, and bring to a simmer.
5. Cook for a few minutes until the sauce thickens.
6. Blitz the ciabatta in a small blender to make coarse breadcrumbs.
7. 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.
8. Serve with the green beans.
9. NOTES: Leeks are a good source of dietary fibre, vitamin B6, iron and magnesium, and a very good source of folate as well as vitamins A, C, and K.

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