- Petra Fulham
Chicken and Leek Bake
Updated: Oct 23, 2019
I try and get the most from a roast chicken in the way of at least 2 meals and a litre of broth. This one tray bake uses some left-over chicken with added beans, cooked broccoli and sautéed leeks. Topped with a herby seeded crumble mix, it makes a hearty and satisfying family meal using simple ingredients. The crumble mix can be prepared in advance/batch prepared and frozen.
Half the meat left-over from a poached or roast chicken, chopped/shredded
1 tin of cannellini beans (haricot beans work well too)
1 head of broccoli into florets, lightly steamed or cooked for 3 minutes.
2 medium sized leeks, sliced
small glug of olive oil
For the sauce:
Knob of butter and 1tbslp spoon flour of choice
1tsp of mustard (optional)
500ml milk of choice and 500ml of chicken or vegetable stock
For crumble topping:
1-3 slices of stale bread
3Tblsp pumpkin seeds
1 garlic clove peeled
Small bunch of fresh thyme or 1tsp dried
Sautee the leeks in the olive oil for 5 minutes till softened adding 2-3tblsp water towards the end, add the thyme, beans and seasoning and cook for 5 mins. Add the shredded chicken and transfer into a suitable casserole dish. To make the sauce melt the butter and add the flour and cook for a few minutes. Slowly add the milk and stock, then the mustard and keep stirring to make a thick white sauce. Pour over the chicken, beans, leeks and broccoli. For the crumble topping, in a food processor make bread crumbs from the stale bread with the pumpkin seeds. Add the melted butter with the blade still running to form a crumbly texture to top the chicken, veg and sauce. Bake in the oven at 180C for 30-40mins till golden brown and bubbling.