Chicken, Leek & Mushroom Pie with Ryvita Crumb Crust
Preparation Time: 60 minutes
Number of Servings: 4
Energy
117kcal
Fat
5.6g
of which Saturates
2.6g
Carbohydrate
5.7g
of which Sugars
1.9g
Fibre
1.1g
Protein
10.3g
Salt
0.15g
- Per 100g
- Per serving
Ingredients
1 tbsp. olive oil
3 chicken breasts, cut into bitesize pieces (roughly 130g ea)
1 tbsp. butter (unsalted)
3 leeks, trimmed, washed and thickly sliced
300g button mushrooms
1 clove garlic, finely chopped
Few sprigs thyme, leaves picked
50g plain flour
400ml semi-skimmed milk
½ low-salt chicken stock cube, crumbled
150ml reduced fat crème fraiche
For the crust:
4 Ryvita Multigrain Rye Crispbread
1 clove garlic, roughly chopped
Few sprigs of thyme, leaves picked
50g cheddar cheese, grated
Method
- Preheat the oven to 200C/180C fan/gas mark 6
- Heat the olive oil in a frying pan and brown the chicken on all sides then remove from the pan and set aside.
- Add the butter to the pan then add the leeks and mushrooms and cook for 5-10 minutes until softened.
- Add the chicken back to the pan along with the garlic, thyme and some seasoning and cook for 1 more minute.
- Sprinkle over the flour and cook for 2 minutes then add the milk and stock cube and cook for 3-4 more minutes until the sauce has thickened.
- Stir through the crème fraiche then tip into a pie dish.
- For the crust, put the rye crispbread, garlic, thyme and some seasoning in a food processor and pulse until it resembles breadcrumbs.
- Mix with the cheese then sprinkle over the pie filling.
- Place the dish on a baking tray and cook in the oven for 25-35 minutes until the topping is golden and the filling is bubbling.