Chicken & turkey· GF

Chicken, Leek & Butter Bean Pie Filling

Name: Chicken, Leek & Butter Bean Pie Filling
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: British
Ingredients: 600g chicken breast, 2cm pieces; 250g leek, sliced; 200g carrot, small dice; 1 tin (240g drained) butter beans, rinsed; 200g potato, 1cm dice; 300ml lactose-free milk; 25g cornflour; 2 cloves garlic, crushed; 10ml rapeseed oil; 2g dried thyme; 15g fresh parsley; 1 cube stock cube; 250ml water

A creamy, thyme-scented chicken and leek filling with butter beans and carrot. Top it with pastry or mash, or eat it as it is.

makes 25 blocks, about 27p each

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BatchJoy

batchjoy.com/recipes/chicken-leek-and-butter-bean-pie-filling/

Illustration of a bowl of Chicken, Leek & Butter Bean Pie Filling

Time: 50 min25 min prep · 25 min cook
Makes: 25 blocks
Cost per blockPer block: 27p
Calories per blockCalories: 64 kcal
Fibre per blockFibre: 1g

You’ll need

Batch size

blocks

600gchicken breast, 2cm pieces
250gleek, sliced
200gcarrot, small dice
1 tin (240g drained)butter beans, rinsed
200gpotato, 1cm dice
300mllactose-free milk
25gcornflour
2 clovesgarlic, crushed
10mlrapeseed oil
2gdried thyme
15gfresh parsley
1 cubestock cube
250mlwater

Allergens: Milk. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Under a puff pastry lid · With mash and green beans · Over a jacket potato

Method

Step 1: Soften the leek and carrot in the oil for 8 minutes, adding the garlic for the last minute.
Step 2: Add the chicken, potato, stock and thyme. Cover and simmer for 15 minutes.
Step 3: Mix the milk with the cornflour and stir it in with the butter beans. Simmer 4 minutes until thick.
Step 4: Stir in the chopped parsley.
Step 5: Cool and freeze in 70g blocks.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	64	7.3g	5.9g	1.1g	1g	0.26g
Per 3 blocks	192	21.9g	17.7g	3.3g	3g	0.78g

Cook’s notes

For a pie, defrost 8 blocks in a dish, top with puff pastry and bake 30 minutes at 200°C.
Lactose-free milk thickened with cornflour freezes without splitting.
Thighs make a richer filling.

Serve it

Under a puff pastry lid · With mash and green beans · Over a jacket potato.

This is general guidance, not medical advice. IBS triggers vary from person to person, so talk to your GP or a registered dietitian before changing your diet.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 192 kcal and 21.9g protein before rice, bread or potatoes.

Chicken, Leek & Butter Bean Pie Filling questions

Can I use leftover roast chicken?

Simmer the vegetables and potato in the stock for the full 15 minutes first, then stir in the shredded cooked chicken with the butter beans so it only heats through.

Can I use ordinary milk?

Ordinary semi-skimmed milk works in the same way with the cornflour if you don't need it lactose-free.

Can I swap the butter beans?

Cannellini beans work in the same drained weight. Rinse them well, just like the butter beans.