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Creamy chicken and leek bakes
Creamy chicken and leek bakes
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in a rich and comforting Creamy Chicken and Leek Bake.
Ingredients:
  • 36.40 gm olive oil
  • 600g chicken breast fillets, trimmed, chopped (see note)
  • 2 medium leeks, trimmed, halved, washed, thinly sliced
  • 1 garlic clove, crushed
  • 40.00 ml plain flour
  • 23.40 gm dijon mustard
  • 375ml can Light & Creamy Evaporated Milk
  • 125.00 ml frozen peas
  • 100g Turkish bread, finely chopped
  • Olive oil cooking spray
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Lightly grease four 1 1/2 cup-capacity ovenproof dishes and place them on a baking tray.
  • In a large frying pan over medium-high heat, heat half of the oil. Brown the chicken in batches, stirring occasionally, for 3 to 5 minutes until cooked through. Transfer to a bowl.
  • In the same pan, heat the rest of the oil over medium-low heat. Sauté the leek until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and cook for another minute. Lower the heat and stir in mustard and evaporated milk. Add the chicken back to the pan and heat through for 2 minutes without boiling. Finally, gently fold in the peas.
  • Evenly distribute the chicken mixture into the prepared dishes. Sprinkle one-quarter of the bread on top of each dish. Drizzle with oil. Bake for 10 to 15 minutes until the bread turns golden. Serve and enjoy.

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