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Chicken Butter Bean Tarragon & Leek Pie Recipe
|Vegetable oil||1 Tablespoon|
|Boneless and skinless chicken breasts||2|
|Leeks||2 , sliced|
|Mushrooms||250 Gram, sliced|
|Plain flour||2 Tablespoon|
|Semi skimmed milk||600 Milliliter|
|Chopped tarragon||2 Tablespoon|
|Cheddar cheese||60 Gram, grated|
|Canned butter beans||400 Gram, drained, rinsed|
|Ground black pepper||To Taste|
|Floury potatoes||750 Gram, cooked and mashed|
Serving size: Complete recipe
Calories 2621 Calories from Fat 606
% Daily Value*
Total Fat 69 g105.7%
Saturated Fat 25.2 g126%
Trans Fat 0.1 g
Cholesterol 294.8 mg
Sodium 1793.2 mg74.7%
Total Carbohydrates 325 g108.4%
Dietary Fiber 42.6 g170.4%
Sugars 23.2 g
Protein 181 g362.9%
Vitamin A 166.4% Vitamin C 184.2%
Calcium 114.1% Iron 156.9%
*Based on a 2000 Calorie diet
Heat the oil in a heavy-based saucepan.
Add the chicken, leeks, and mushrooms, and stir-fry over a medium heat for 4-5 minutes, until the chicken begins to brown.
Stir in the flour and gradually add 450ml (3/4 pint) of the milk.
Gently bring the mixture to the boil, stirring until thickened.
Stir in the tarragon, half the cheese, and the butter beans, and season well.
Transfer the mixture to an ovenproof dish.
Mix together the mashed potatoes, remaining milk, butter, and remaining cheese.
Pipe or spoon the potato over the chicken mixture.
Transfer the dish to the preheated oven and bake for 20-25 minutes, until the pie is golden and bubbling.