Chicken and Leek Crumble

the classic flavours of chicken pie, made easy
icon 45 min
Chicken and Leek crumble in a tray © foodspring
Whilst crumble is usually associated with dessert, we’ve turned it on its head here by making a savoury chicken and leek crumble. With a crunchy, thyme crumble topping and a creamy, miso-flavoured bechamel, this has all the flavours of a classic chicken and leek pie, without needing any pastry skills! Using Protein Pancake Mix in the topping instead of flour gives it a boost of extra protein, too.

Ingredients

4 Persons

  • 1 tbsp
    olive oil
  • 2
    leeks, cut into 2cm thick coins
  • 2
    chicken breasts, cut into 4cm chunks
  • 150 g
    baby spinach

FOR THE SAUCE:

  • 1 tbsp
    olive oil
  • 3 tbsp
    plain flour
  • 250 ml
    semi-skimmed milk
  • 250 ml
    chicken stock
  • 2 tsp
    miso

FOR THE CRUMBLE:

  • 100 g
    Protein Pancake Mix
  • 45 g
    oats
  • 30 g
    ground almonds
  • 3 sprigs
    thyme, leaves picked
  • 45 g
    olive oil
  • 2 tbsp
    water

Preparation

  • 1

    Preheat the oven to 180C / 350F fan (200C / 400F non-fan).

  • 2

    Add the oil to a large frying pan over a medium-low heat then add the leeks. Stir to coat then cover with a lid and turn the heat to low. Cook for 10 minutes until the leeks are soft then tip them into a baking dish.

  • 3

    Return the pan to the heat and add the chicken breast chunks, cooking until golden all over and cooked through. Add them to the same baking dish as the leeks.

  • 4

    Return the pan to the heat and add the spinach along with a small splash of water. Cover with a lid and place over a low heat. Leave until the spinach has wilted – around 2 minutes. Remove the lid and drain then add the spinach to the baking dish.

  • 5

    For the sauce: Heat the oil in a medium pot over a medium heat. Add the flour and stir to make a paste, cooking for around 1 minute. Gradually whisk in the milk followed by the chicken stock until you have a smooth, creamy sauce. Finally stir in the miso and season with black pepper, to taste.

  • 6

    Pour this sauce all over the contents of the baking dish, stirring to combine.

  • 7

    For the crumble topping: Place the pancake mix, oats, almonds and thyme into a large bowl and mix. Add the olive oil and water and mix by hand to get a damp, crumbly mixture.

  • 8

    Spread this evenly on top of the fillings in the baking dish. Bake for 10-15 minutes until golden on top.

  • 1
    Enjoy!
Free Body Check
Want to improve your nutrition? Our Body Check will help!
  • Personal BMI Calculation
  • Helpful nutrition advice
  • Products to help hit your goal
Get started

Read more about

Recipe Overview

Goal
shape
Total time
45 min
Difficulty
easy

Nutritional value, per portion

Protein
43g
Carbs
29g
Fat
29g
Calories
559 kcal