A classic family favourite made just a little bit healthier (but no-one will know!).
To make this recipe gluten / wheat free, simply use gluten free flour and pastry.
1 tbsp (20ml) olive oil
1 large leek, sliced
500g skinless chicken breast, diced
1 head of broccoli (200g), chopped into small pieces
500g mushrooms, sliced
1 tbsp plain flour
300ml salt reduced, quality chicken stock
a few sprigs of fresh thyme, or 2 tsp dried
pepper, to taste
1 sheet of frozen puff pastry
a few tbsp milk (or dairy free alternative)
Preheat oven to 200 degrees Celsius. Heat oil in a large frying pan, add the leek and saute until softened. Add the chicken breast and fry until almost cooked through and lightly browned.
Add the broccoli and mushrooms, then stir through the flour. Add the chicken stock and thyme, season with pepper and leave to simmer until veggies are cooked.
Meanwhile, lightly run a knife across the frozen puff pastry to create a ‘criss-cross’ effect.
Put the chicken mixture into a square baking dish, place the pastry over the top and push the edges in to fit the dish.
Brush the pastry with milk, then bake in the oven for about 15 to 20 minutes, or until the top is a delicious crispy, golden brown. Serve with extra veggies or a side salad.