Dinner · British
Chicken and leek skillet pie filling
Creamy chicken and leek simmered in a skillet, pie-style without the pastry.
- Serves
- 2
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g chicken breast, cubed
- 1 tbsp olive oil
- 2 medium leeks, sliced
- 2 tbsp all-purpose flour
- 300 ml chicken broth
- 80 ml heavy cream
- 1 tsp dried thyme
- 1/2 tsp salt
Method
Heat the olive oil in a skillet and cook the chicken for 5 minutes, until lightly browned, then remove.
Add the leeks and cook until softened.
Stir in the flour and cook for 1 minute.
Gradually whisk in the broth, then return the chicken to the pan with the thyme.
Simmer for 12 minutes, until the chicken is cooked through and the sauce has thickened.
Stir in the cream and season with salt.