Chicken & Leek Bread Pies2013-10-08
- Yield : 6 pies
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
Chicken, leek and bread pies is a fancy name for something ridiculously simple. Let me explain. Harry my two year old LOVES pie. But what he isn’t that fussed about is what pastry is used. He loves a fresh homemade shortcrust pastry, don’t get me wrong, but I save that for special occasions. So I experiment with different ‘pie’ crusts that are more healthy and every-day. Multigrain bread is the latest craze. I also use, wholemeal pita bread such as mountain bread.
Anyway, he loved it. So much so when I wen’t to tuck him in and kiss him that night he said “…more pie?” in his sleep.
You can use any ingredients you like. I have also made these with just a vegetable mix and with leftover spaghetti bolognese.
Nutrition Note: This recipe swaps saturated fat with wholegrains by using multigrain bread instead of pastry.
Join us on Facebook for other foodie bits and pieces.
- 250g chicken breast or thigh (fat removed), diced
- 3 Tbsp plain flour
- 1 tsp sweet or smoked paprika
- 1 Tbsp olive oil
- 1/2 cup leek, finely chopped
- 1/2 cup button mushrooms, chopped
- 1 cob of corn, kernels removed
- 1/4 cup frozen peas
- 1/2 cup no-added-salt vegetable or chicken stock
- 6 slices multigrain bread, crusts removed
- 1/2 cup grated cheese
Preheat the oven to 180°C (fan forced). In a medium bowl combine the diced chicken, flour and paprika. Toss to coat. -
Heat the oil in a medium saucepan over a high heat. Add the chicken and cook for a few minutes or until browned all over. Remove the chicken from the pan and set aside. -
Reduce the heat to medium. Add the leek and mushrooms, sauté until soft. Add the corn, peas, stock and bring to a simmer cook for a few minutes. Add the cooked chicken and stir to combine (the sauce will thicken). -
Prepare a large muffin tin by greasing 6 holes. Place the bread in and use your fingers to mould the bread into the muffin holes. -
Spoon the chicken mixture evenly into the bread. Sprinkle with cheese. Bake for around 20 minutes or until the bread is crispy and the cheese has melted. -
Average Member Rating
(4.5 / 5)
11 people rated this recipe