Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Creamy filling with a golden crumb top.
Equipment: Large frying pan; baking dish
Measures and names
Ingredients
- 600 g chicken thighs, diced
- 250 g mushrooms
- 1 leek, sliced
- 300 ml double cream (heavy cream)
- 150 ml stock
- 1 tbsp Dijon mustard
- 60 g ground almonds
- 40 g grated cheese (topping)
- 1 tbsp oil
- 20 g butter
- Fresh thyme
- Salt and black pepper
Method
- Heat the oil in a large pan and brown the chicken for 5 minutes. Remove.
- Add the butter and cook the leek and mushrooms for 6 minutes, until golden and any liquid has cooked off.
- Add the stock, cream, mustard and thyme, return the chicken, season, and simmer for 10 minutes, until the chicken is cooked and the sauce thickened.
- Heat the oven to 200°C (fan 180°C). Tip into a baking dish and scatter evenly with the ground almonds and cheese.
- Bake for 15–18 minutes, until the crumb is golden and the filling bubbling. Rest for 5 minutes before serving.
Swaps and tips
The filling can be made a day ahead. Add the crumb topping just before baking so it stays crisp.
Add carbs for the family (optional)
For the family, top with shortcrust or puff pastry instead of the almond crumb, or serve with mashed or baked potato.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 30 g | 5 g | 3 g | 67 g | 758 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
