Leeks

Chicken, mushrooms and leeks healthy pie

Name: Chicken, mushrooms and leeks healthy pie
Prep time: 55 min
Cook time: 30 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 454 gr (1 pound) of boneless and skinless chicken tight; 30 ml (2 tablespoons) of canola oil; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 227 gr (1 package) of minced mushrooms; 15 ml (1 tablespoon) of tarragon; 30 ml (2 tablespoons) of all-use flour; 180 ml (2/3 cup) of low-sodium chicken broth; 125 ml (1/2 cup) of Japanese breadcrumbs; 60 ml (1/4 cup) of grated parmesan cheese; Salt and pepper up to taste

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Author: Geneviève Arbour Dt. P.

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Preparation 25

Baking 30

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

454 gr (1 pound) of boneless and skinless chicken tight
30 ml (2 tablespoons) of canola oil
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
227 gr (1 package) of minced mushrooms
15 ml (1 tablespoon) of tarragon
30 ml (2 tablespoons) of all-use flour
180 ml (2/3 cup) of low-sodium chicken broth
125 ml (1/2 cup) of Japanese breadcrumbs
60 ml (1/4 cup) of grated parmesan cheese
Salt and pepper up to taste

Preparation

Side-by-side mode

In an oven-safe pan, fry chicken tights in 15 ml of oil until it roasts. Set aside. Add remaining oil, fry leeks and mushrooms for 3 to 5 minutes.
Soak with 80 ml of broth and remove cooking juice with a wooden spoon. Continue cooking 2 minutes. Add remaining broth and spread flour. Mix well. Add chicken. Garnish with breadcrumbs and parmesan. Salt and pepper. Oven bake 30 minutes at 350ºF.

Chef’s note

Nutritious note

Excellent week day recipe with a minimum of dishes to wash! The flaky pastry in the original recipe was replaced here by breadcrumbs and chese. Like this, we save on fats and energy.