Chicken, leek and asparagus crumble
Serves 4 | prep 20 mins | total time
Chicken, leek and asparagus crumble
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Serves 4 | prep 20 mins | total time
This creamy comforting bake is less than 400 calories per serving. To make it veggie, replace the chicken with 200g button mushrooms cooked with 1 teaspoon of butter
Rate
Nutritional information (per serving)
Calories
359Kcal
Fat
15gr
Saturates
6gr
Carbs
26gr
Sugars
11gr
Fibre
6gr
Protein
28gr
Salt
1.1gr
Ingredients
- 30g butter
- 500g leeks, trimmed and thickly sliced
- 250g asparagus, roughly chopped
- 500ml skimmed milk
- 30g cornflour
- 2 tbsp Dijon mustard
- 200g skinless cooked chicken (eg leftovers from a roast), roughly torn
- 40g panko or other dried breadcrumbs
- 15g Parmesan, finely grated
- 20g mixed sunflower and pumpkin seeds
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Melt the butter in a medium saucepan, then spoon 1 tablespoon out into a bowl; set aside. Mix the leeks into the butter in the pan with 2 tablespoons of water; season. Cover and cook for 5-6 minutes or until starting to soften.
- Meanwhile, cook the asparagus in boiling water for 2 minutes until al dente. Drain and rinse in cold water.
- Gradually blend the milk into the cornflour in a bowl until smooth. Pour into the leek pan and bring to the boil, stirring until thickened. Cook for 1-2 minutes, then remove from the heat and stir in the mustard, asparagus and chicken. Tip into a shallow baking dish.
- Mix the breadcrumbs with the reserved melted butter, Parmesan and the seeds and sprinkle on top. Bake for 10-12 minutes or until bubbling hot and crisp.
