Chicken and Leek Crumble

the classic flavours of chicken pie, made easy

Chicken and Leek crumble in a tray
goal Shape
Total time 45 mins
Schwierigkeit Easy
Nutritional value (per portion)
Kcal 559
Protein 43 g
Fat 29 g
KH 29 g
Ingredients …

4 Persons

Deine Einkaufsliste

1 tbsp olive oil
2 leeks, cut into 2cm thick coins
2 chicken breasts, cut into 4cm chunks
150 g baby spinach

1.
FOR THE SAUCE:
1 tbsp olive oil
3 tbsp plain flour
250 ml semi-skimmed milk
250 ml chicken stock
2 tsp miso
black pepper

2.
FOR THE CRUMBLE:
100 g Protein Pancake Mix
45 g oats
30 g ground almonds
3 sprigs thyme, leaves picked
45 g olive oil
2 tbsp water

Chicken and Leek Crumble

the classic flavours of chicken pie, made easy

By: Izy Hossack
Whilst crumble is usually associated with dessert, we’ve turned it on its head here by making a savoury chicken and leek crumble. With a crunchy, thyme crumble topping and a creamy, miso-flavoured bechamel, this has all the flavours of a classic chicken and leek pie, without needing any pastry skills! Using Protein Pancake Mix in the topping instead of flour gives it a boost of extra protein, too.

Preparation

  • Preheat the oven to 180C / 350F fan (200C / 400F non-fan).
  • Add the oil to a large frying pan over a medium-low heat then add the leeks. Stir to coat then cover with a lid and turn the heat to low. Cook for 10 minutes until the leeks are soft then tip them into a baking dish.
  • Return the pan to the heat and add the chicken breast chunks, cooking until golden all over and cooked through. Add them to the same baking dish as the leeks.
  • Return the pan to the heat and add the spinach along with a small splash of water. Cover with a lid and place over a low heat. Leave until the spinach has wilted - around 2 minutes. Remove the lid and drain then add the spinach to the baking dish.
  • For the sauce: Heat the oil in a medium pot over a medium heat. Add the flour and stir to make a paste, cooking for around 1 minute. Gradually whisk in the milk followed by the chicken stock until you have a smooth, creamy sauce. Finally stir in the miso and season with black pepper, to taste.
  • Pour this sauce all over the contents of the baking dish, stirring to combine.
  • For the crumble topping: Place the pancake mix, oats, almonds and thyme into a large bowl and mix. Add the olive oil and water and mix by hand to get a damp, crumbly mixture.
  • Spread this evenly on top of the fillings in the baking dish. Bake for 10-15 minutes until golden on top.
  • Enjoy!
If you need more comforting, cozy dinner ideas, check out our recipe for Mushroom Bourguinon.
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