Creamy Chicken Leek Parcels Food
CREAMY CHICKEN & LEEKS
This creamy, comforting combination is the perfect topping for baked spuds
Provided by Good Food team
Categories Dinner, Main course, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan and fry the bacon for 2 mins. Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 mins until wilted and tender.
- Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.
Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.75 milligram of sodium
CREAMY CHICKEN & LEEK PARCELS
The parcels are super easy to make and a great recipe to make ahead and freeze for those nights when you don't feel like cooking.
Provided by By Amanda Arnold
Time 25m
Number Of Ingredients 9
Steps:
- In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens. Roughly dice chicken (into pieces approx 1cm) and add to pan. Cook over high heat until chicken is browned. Mix cornflour & stock together and add to chicken mixture. Add cream. Reduce heat to medium & stir for a few minutes or until sauce thickens. Set aside to allow mixture to cool. To speed up the process, refrigerate mixture or spread out onto a tray. Preheat oven to 200ºC. Cut each sheet of pastry in half (giving you 2 large rectangles). Spoon some mixture onto one half of each piece. Fold the pastry over to enclose the filling and pinch edges to seal. I usually fold over the edges to stop mixture from running out. Cut a slit in the top of each one. Place pastry squares onto lined oven trays and brush the top with beaten egg. Bake in preheated oven for 15 mins or until golden.
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