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Chicken butter bean and leek pie

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This golden potato-topped pie combines chicken with tarragon in a cheese sauce - a delightful medley of flavours for a hearty evening meal.
Serves
4
Prep
20 minutes
Cook
50-60 minutes
Each 525g serving contains (excludes serving suggestion)
KCal
495
Carbs
62.80g
Fibre
9.70g
Protein
34.50g
Fat
11.10g
Saturates
5.80g
Sugars
10.30g
Salt
1.20g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 tbsp oil
2 large boneless, skinless chicken breasts, cubed
2 leeks, sliced
2 tbsp flour
600ml semi-skimmed milk
2 tbsp fresh tarragon, chopped
50g mature Cheddar, grated
420g tin butter beans, drained and rinsed
750g floury potatoes, cooked and mashed
knob butter
Method
  1. Preheat the oven to 200°C/gas 6. Heat the oil in a saucepan add the chicken and leeks and fry for 4-5 minutes until the chicken begins to brown.
  2. Stir in the flour and 450ml of the milk, bring to the boil and stir until thickened. Stir in the tarragon half the cheese and the butter beans and season well. Tip into an ovenproof dish.
  3. Mix together the mashed potato, remaining milk, butter and the remaining cheese and pipe or spoon over the chicken mixture.
  4. Place the pie in the oven and cook for 20-25 minutes until golden and bubbling.
Chefs tips
  • Try using sweet potato rather than ordinary potato as it counts as one of your 5 a day.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.
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