Ingredients
The following ingredients have 4 Servings
- spray olive oil
- 2 leeks, finely sliced
- 2 cloves garlic, crushed
- 2 skinless chicken breasts, cubed
- 1 tbsp flour
- 100ml half-fat crème fraîche
- 150ml chicken stock
- 70g ciabatta, torn into pieces
- a small bunch flat-leaf parsley, chopped
- cooked green beans, to serve
Instruction
- 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. 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.
