Pear porridge with cinnamon yoghurt
Here’s a pear-fect breakfast recipe from the N kitchen. Try this delightful twist with cinnamon […]Read more
Total 50 mins
Prep 10 mins
Cook 40 mins
Crust us, this N Family Club fave is a huge hit with both our kids and our team. Packed with mushrooms, leeks and garlic chicken, your family will only have pies for this delicious evening meal.
300g chicken breast, cut into strips
1/2 medium onion, sliced
1 leek, sliced.
15g garlic puree
200g mushrooms, sliced
20g butter or margarine
100ml plant-based cream
150ml zero salt vegetable stock
200g puff pastry
1 tbsp oil
400g new potatoes, boiled
Melt 10g butter in a large frying pan and panfry chicken until cooked through. Remove, stand for 5 minutes.
Meanwhile, melt 10g butter and sauté the onions, leek and garlic until softened. Add mushrooms and cook until lightly browned.
Add 20g flour and cook, stirring continuously for 30 seconds. Gradually stir in stock. Add the chicken and plant-based cream, bring to the boil and simmer until the mixture thickens.
Divide mixture in serving dish/dishes. Top with thinly rolled puff pastry and brush with a little oil.
Bake at 200c for 25-30 minutes, until the pastry is golden.
Serve with boiled potatoes.