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Chicken Butter Bean Tarragon & Leek Pie

Diabetic.Foodie's picture
  Vegetable oil 1 Tablespoon
  Boneless and skinless chicken breasts 2
  Leeks 2 , sliced
  Mushrooms 250 Gram, sliced
  Plain flour 2 Tablespoon
  Semi skimmed milk 600 Milliliter
  Chopped tarragon 2 Tablespoon
  Cheddar cheese 60 Gram, grated
  Canned butter beans 400 Gram, drained, rinsed
  Ground black pepper To Taste
  Floury potatoes 750 Gram, cooked and mashed
  Butter 1 Tablespoon
  Salt To Taste

Preheat the oven to 200°C/400°F/Gas 6.
Heat the oil in a heavy-based saucepan.
Add the chicken, leeks, and mushrooms, and stir-fry over a medium heat for 4-5 minutes, until the chicken begins to brown.
Stir in the flour and gradually add 450ml (3/4 pint) of the milk.
Gently bring the mixture to the boil, stirring until thickened.
Stir in the tarragon, half the cheese, and the butter beans, and season well.
Transfer the mixture to an ovenproof dish.
Mix together the mashed potatoes, remaining milk, butter, and remaining cheese.
Pipe or spoon the potato over the chicken mixture.
Transfer the dish to the preheated oven and bake for 20-25 minutes, until the pie is golden and bubbling.

Recipe Summary

Main Dish

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