Chicken, Leek & Mushroom Pie with Ryvita Crumb Crust


Is there anything better than a hot steaming pie on a cold winters evening? 


Preparation Time: 60 minutes

Number of Servings:


Recipe by Ryvita

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  • energy
    117kcal
  • fat
    5.6g
  • of which saturates
    2.6g
  • carbohydrates
    5.7g
  • of which sugars
    1.9g
  • fibre
    1.1g
  • protein
    10.3g
  • salt
    0.15g
  • PER 100G
  • PER SERVING

Ingredients

Serves 4

1 tbsp. olive oil

3 chicken breasts, cut into bitesize pieces (roughly 130g ea)

1 tbsp. butter (unsalted)

3 leeks, trimmed, washed and thickly sliced

300g button mushrooms

1 clove garlic, finely chopped

Few sprigs thyme, leaves picked

50g plain flour

400ml semi-skimmed milk

½ low-salt chicken stock cube, crumbled

150ml reduced fat crème fraiche

For the crust:

4 Ryvita Multigrain Crunchy Rye Breads

1 clove garlic, roughly chopped

Few sprigs of thyme, leaves picked

50g cheddar cheese, grated

Method

  1. Preheat the oven to 200C/180C fan/gas mark 6.
  2. Heat the olive oil in a frying pan and brown the chicken on all sides then remove from the pan and set aside.
  3. Add the butter to the pan then add the leeks and mushrooms and cook for 5-10 minutes until softened.
  4. Add the chicken back to the pan along with the garlic, thyme and some seasoning and cook for 1 more minute.
  5. Sprinkle over the flour and cook for 2 minutes then add the milk and stock cube and cook for 3-4 more minutes until the sauce has thickened.
  6. Stir through the crème fraiche then tip into a pie dish.
  7. For the crust, put the crunchy rye breads, garlic, thyme and some seasoning in a food processor and pulse until it resembles breadcrumbs.
  8. Mix with the cheese then sprinkle over the pie filling. 
  9. Place the dish on a baking tray and cook in the oven for 25-35 minutes until the topping is golden and the filling is bubbling.

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