Chicken and leek pie
Nutrition per serving
Calories | 374 kcal |
Protein | 48.9 g |
Carbs | 20.8 g |
Fats | 9.9 g |
Saturated Fat | 2 g |
Monounsaturated Fat | 4.6 g |
Polyunsaturated Fat | 1.4 g |
Sugars | 7.4 g |
Fiber | 4.6 g |
Sodium | 696 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.