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Chicken And Broad Bean Pies

tender broad beans add fresh flavour and brilliant colour to winter meals

The ingredient of Chicken And Broad Bean Pies

  • 1 tablespoon oil
  • 6 about 600g chicken thigh fillets cut into 2cm pieces
  • 1 leek white part only thinly sliced
  • 2 bacon rashers coarsely chopped
  • 1 garlic clove crushed
  • 2 tablespoons plain flour
  • 1 1 2 cups 375ml massel chicken style liquid stock
  • 1 tablespoon dijon mustard
  • 2 tablespoons thickened cream
  • 1 cup 150g broad beans thawed peeled
  • 1 sheet 25cm ready rolled puff pastry
  • 1 egg lightly whisked
  • mixed salad leaves to serve

The Instruction of chicken and broad bean pies

  • preheat oven to 220u00b0c heat the oil in a large frying pan over high heat add one third of the chicken and cook turning for 5 minutes or until browned transfer to a bowl repeat in 2 more batches
  • add leek bacon and garlic to pan and cook stirring for 5 minutes or until leek softens add flour and cook stirring for 1 2 minutes or until slightly browned return chicken to pan add stock and mustard and bring to the boil reduce heat to medium cook for 5 minutes or until chicken is cooked and sauce thickens remove from heat add cream and broad beans season with salt and pepper
  • spoon chicken mixture evenly among four 1 1 2 cup 375ml capacity ramekins place on an oven tray use a 12cm diameter round pastry cutter to cut 4 discs from pastry brush with egg place a pastry disk over each ramekin and place in the oven bake for 15 minutes or until puffed and golden and pies are heated through
  • serve with mixed salad leaves if desired

Nutritions of Chicken And Broad Bean Pies

calories: 602 28 calories
calories: 39 grams fat
calories: 15 grams saturated fat
calories: 22 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 39 grams protein
calories: 214 milligrams cholesterol
calories: 950 73 milligrams sodium
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calories: nutritioninformation


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