Root vegetable gratin with white beans
1 h 15 min · 494 calories
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Chicken and leek pie traybake
All the comfort of a chicken and leek pie without the pastry: a creamy mustard and thyme filling baked under a crisp lid of thinly sliced potatoes.
60 min
total
4
people
512
calories per serving
Per serving
- 42 g
- Protein
- 43 g
- Carbs
- 16 g
- Fat
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Ingredients
4
- 600 gWhite chicken
- 500 gLeek
- 250 gButton mushroom
- 150 gGreen peas
- 2 cloveGarlic
- 10 gFlour
- 200 mlChicken broth
- 100 gcrème fraîche
- 1 tbspWhole grain mustard
- 3 sprigThyme
- 700 gPotato
- 15 mlolive oil
- 0.3 tspSalt
- 1 pinchBlack pepper ground
Allergens
glutenmilkmustard
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/4Heat the oven to 200 °C. Slice the potatoes very thinly and toss with half the oil.
Fry the diced chicken in the rest of the oil for 5 minutes in a large ovenproof pan, then add the sliced leeks, mushrooms and garlic and cook for 5 minutes more.
Stir in the flour, then the stock, crème fraîche, mustard and thyme; simmer for 3 minutes and add the peas.
Layer the potato slices over the top like roof tiles, season and bake for 30–35 minutes until golden and crisp.
Chef's tips
- •Use a mandoline or the slicing side of a grater for thin, even potato slices.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
