Chicken and leek pie

Nutrition per serving

Calories374 kcal
Protein48.9 g
Carbs20.8 g
Fats9.9 g
Saturated Fat2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.4 g
Sugars7.4 g
Fiber4.6 g
Sodium696 mg

Ingredients

Olive Oil
Chicken Breast
Leeks, (bulb and lower leaf-portion)
Dried Thyme
Chicken Stock Cube
Cream Cheese (fat free)
Cauliflower Florets
Broccoli florets
Mixed Salad Leaves
Water
1.     Prepare by cutting chicken into medium sized pieces. Thinly slice the white part of leek. Cut broccoli and cauliflower into florets.

2.     Add chicken pieces, leek and thyme into saucepan of heated oil using medium. Cook and stir every now and then for 5 minutes.

3.     Decrease heat to low and add chicken stock powder, half the cream cheese and 3 fl oz water. Allow to simmer for 5 minutes so that chicken is cooked through. The sauce should have reduced and thickened. Season to taste with ground black pepper.

4.     Mix together the cauliflower and broccoli with rest of cream cheese in a bowl. Season with pepper.

5.     Transfer chicken mixture into a ovenproof dish add on top the cauliflower and broccoli mixture. Then grill in preheated grill at high heat for 3-4 minutes. It should appear by this time as golden and bubbling.

6.     Plate and add salad to serve.