Chicken, kale & white bean pie
3
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
A good pie is the ultimate comfort food – tuck into this hearty, yet healthy.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Shallots
4 medium
Thyme, Fresh
3 sprig(s)
Garlic
4 clove(s)
Chicken breast, skinless, raw
300 g
Plain White Flour
1½ tablespoon(s), level
Chicken stock cube(s)
1 cube(s)
Half Fat Crème Frâiche
75 g
Dijon Mustard
½ tablespoon(s), level
Kale, raw
100 g
Cannellini Beans, cooked
1 can(s), large, drained
Potatoes, Raw
500 g
Olive Oil
½ tablespoon(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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