Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 150grams ready-rolled shortcrust pastry
- 1 egg, beaten (to glaze)
- 1tablespoons olive oil
- 40grams butter
- 375grams chicken breast, cut into small chunks
- 8 back bacon rashers, cut into pieces
- 2 leeks, rinsed, trimmed and cut into slices
- 25grams plain flour
- 1 1/4 cup milk
- 1teaspoons Dijon mustard
- 3/4 cup crème fraîche
- 1 pinch salt
- 1 pinch pepper
- 4 broccoli (to serve)
Nutrition per serving
3300kJ
Protein
44.2grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Line a baking sheet with greaseproof paper. Cut the pastry into 4 equal rectangles or squares and place on the baking sheet so the pastry is not lying completely flat, lightly brush with beaten egg and bake in a preheated oven, 200°C for 12-15 minutes until golden.
Step 2 of 3
Meanwhile, heat the oil and 15 g of the butter in a heavy-based frying pan and cook the chicken and bacon over a high heat for 8-10 minutes until golden. Add the leeks and cook for 5 minutes. Remove from the heat and set aside.
Step 3 of 3
Heat the remaining butter in a saucepan and add the flour. Cook for a few seconds, remove from the heat and add the milk, a little at a time, stirring well after each addition. Add the mustard, return to the heat and bring to the boil, stirring, until boiled and thickened. Add the crème fraîche and cook for 1-2 minutes. Season, then pour into the pan with the chicken and stir. Ladle the chicken onto 4 serving plates, top each with a pastry rectangle and serve with broccoli.
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