Chicken, kale & white bean pie with sliced potato topping
Calorie controlled cooking spray
4 medium, quartered
3 sprig(s), leaves picked
4 clove(s), crushed
Chicken breast, skinless, raw
300 g, cut into small chunks
Plain White Flour
1½ tablespoons, level
Chicken stock cube(s)
1 cube(s), to make 250ml
Half Fat Crème Frâiche
½ tablespoons, level
Cannellini Beans, cooked
1 can(s), large, drained, drained and rinsed
500 g, thinly sliced
- Mist a large nonstick frying pan with cooking spray and cook the shallots over a low heat for 5 minutes, until starting to soften. Add the thyme and garlic and cook, stirring, for another minute.
- Increase the heat to medium and add the chicken. Sprinkle over the flour, then cook, stirring, for 4-5 minutes until the chicken is browned all over.
- Stir in a spoonful of the stock, releasing any browned bits from the bottom of the pan using a wooden spoon. Add the remaining stock and bring to a boil. Reduce the heat to medium-low, stir in the crème fraîche and mustard and season well. Add the kale and beans and simmer for 2-3 minutes.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Transfer the filling to a 1.5-litre pie dish, top with the potato slices, slightly overlapping, then brush over the oil. Bake for 35-40 minutes, or until the filling is bubbling and the potatoes are golden.