Chicken, Leek & Potato Gratin

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Wanted some home comfort food today and trying to use up leftovers this little dish was perfect, tasty & filling.

 

Makes 2 servings

1 1/2 chicken breast (large)

1 Green Pepper

1 Large Leek

3 large Potatoes

250ml chicken stock

50ml Cream or milk

1 tsp nutmeg

1 tsp dried garlic granules

Salt & pepper to taste

Grated cheese (I used cheddar but Gruyere is nice if you have it)

Paprika to taste

 

  1. Pre heat your oven to 180 deg (or if you have a class 9 Hotpoint use the Potato Gratin function)
  2. Heat a little spray oil in a pan and slice the chicken into small strips, season with salt & pepper & nutmeg then brown, remove with a slotted spoon.
  3. Heat a little butter in the pan, slice the leek and gently saute the leeks with the garlic until slightly browned, remove with a slotted spoon.
  4. Add the peppers are cook until slightly softened and browned. Remove.                20200412_164220
  5. Peel and slice thinly the potatoes.
  6. Lightly butter a baking dish and start by layering the potatoes then the chicken mix with vegetables then potatoes then chicken mix then potatoes. Pour in the stock and milk and finally finish off with the grated cheese sprinkled on top. Then sprinkle with the paprika to taste.
  7. Bake for about 50-60 minutes.
  8. Serve…Yummy!

 

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Chicken, Leek & Bacon Filo Pie

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A Healthier and Lighter way for a truly scrumptious pie. Love this combination and love the fewer calories using filo. We do love our pie Sunday’s.

 

Makes 2 pies

2 Chicken Breasts – cubed

1 Leek – sliced finely

4 lean smoked bacon – sliced

300ml milk

1 Chicken Stock cube

2 tbsp flour

1 tbsp nutmeg

15g butter

Salt & pepper

 

  1. Brown chicken in a medium heat pan, the remove from pan
  2. In the same pan brown the bacon and remove from pan
  3. Saute the leeks in the same pan and remove
  4. Melt butter in the pan and gently stir in the flour to a smooth paste
  5. Crumble the chicken stock cube into the milk and the slowly add to the pan little at a time stirring until thickened.
  6. Add the chicken, leeks, and bacon, season and add nutmeg then simmer for 15 mins.
  7. Brush the filo sheets with melted butter or a little olive oil.
  8. Spoon the chicken mixture into an oven dish equally then scrunch each filo sheet and add to top of mixture in dish. 13035461_810332299068305_2123061196_o  13035443_810333409068194_63101620_o
  9. Bake in an oven 180 deg for 20-25 mins until golden brown.
  10. Serve with some veg or potatoes….Yummy!

I always know I’ve made a perfect pie when my partner leaves nothing on the plate..lol.!

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Low calorie Chicken and Veg Pie

chicken veg pie

A lower calories alternative for one of my favourites.

 

Serves 2 – 267 calories per portion

2 smoked back bacon rashers

oil for spraying

100 g mushrooms button, halved (optional)

1 leek, finely sliced

2 chicken breasts, cut into chunks

25 g plain flour

400ml chicken stock, made with 1 stock cube

100g fresh broccoli, cut into small florets

50g peas

2 tbsp half fat creme fraiche

3 sheets filo pastry

salt and pepper

 

1. Preheat oven on Fan to 200 deg.

2. Trim bacon rashers and cut into small strips.

3. Mist the frying pan with oil, add bacon and mushrooms to pan and cook for about 4 mins.

4. Add the leek and chicken and cook until browned, sprinkle over flour and stir, slowly pour in the stock, little at a time.

5. Bring to a simmer and season well with salt and pepper, Add broccoli and peas and bring water back to a simmer. Cook for 5 mins or until sauce thickens, remove from heat and add creme fraiche.

6. Put the mixture into a deep dish. Cut each file sheet into strips about 4cm wide then Spray each filo sheet with oil and working quickly top the dish with filo oil side up, crumpling and scrunching them.

7. Bake for about 15 mins. Serve with some roast potatoes or fresh veg.


My Granny’s Homemade Vegetable Soup

veg soup

This soup is always best served a day old, I make a big pot that does 3 days and it’s still yummy on Day 3. (approx 150 calories a bowl)

This was my Grans Recipe and I’ve used it all my life.

 

250g Great Scot Vegetable Broth, which gave me 10 bowls (soak for at least 8-12 hours)

4 x carrots – grated

1 x leek – chopped finely

1 x turnip – grated

small bite size chunks of potato (choose potatoes suitable for boiling) amount as per your liking. (I used 6 small boiling potatoes)

3 x vegetable stock cubes

3 litres water

Salt and pepper to season

 

1. Fill up a large soup pot with the water

2. Pour in the pre – soaked broth lentils and put in vegetable stock cubes (no need to dissolve before, put them in whole)

3. Bring to the boil, while waiting for water to boil, put in the grated carrot, turnip and leeks and mix through

4. Season with salt & pepper

5. Once boiled reduce heat to a simmer for 40 minutes.

6. Serve with some yummy bread.


Chicken and Leek Pie

I do love a good pie, well we are known for our pies up here in Scotland, especially our Scotch Pies.

 

SHORTCRUST CHICKEN AND LEEK PIE

2 chicken breasts – cut into chunks

1 Leek, finely chopped

300ml Milk

1 Chicken Stock Cube (Mix with milk)

Salt and pepper to season

2 tablespoons of plain flour

1 teaspoon of nutmeg

15g butter

1 roll of ready rolled pastry

 

1.Roll out and place pastry into tart tin.

2. Prick the base with a fork and lay greaseproof paper on top of pastry

3. Tip in the baking beans

4. Place in oven at 190 deg for 15 mins

5. While pastry in oven, gently fry off chicken until lightly browned then remove from pan

6. Saute the leeks for about 5 mins and remove from pan

7. Melt  butter in a pan gently, stir in the flour until a smooth paste

8. Add stock cube to milk and add to pan little at a time until it thickens slightly

9. Add back the chicken and leeks

10. Add seasoning and nutmeg, stir and gently simmer covered for about 15 mins

11. Remove greaseproof paper and baking beans from pastry and add in the chicken, leek mix

12.Cover with pastry or lattice, brush with little milk

13. Select Shortcrust Pastry setting and cook or convection bake for about 40 mins.