Chicken and Vegetable Pie with Soda Bread Crumble Topping
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Ingredients
- 600 g boneless chicken thighs, diced
- 2 leeks, sliced
- 2 carrots, sliced
- 400 ml chicken stock
- 100 ml double cream
- 1 soda bread
- 80 g mature cheddar, grated
- 20 g butter
Nutrition (per serving)
- Calories
- 536 kcal
- Protein
- 36.8 g
- Carbohydrate
- 15.1 g
- of which sugars
- 5.4 g
- Fat
- 35.9 g
- of which saturates
- 18 g
- Fibre
- 3.6 g
- Salt
- 1.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Melt the butter in a pan and cook the chicken, leeks and carrots for 8 minutes.
- 2
Add the chicken stock, cover and simmer for 15 minutes until the chicken is cooked through with no pink remaining.
- 3
Stir in the cream and tip into a baking dish.
- 4
Crumble the soda bread into rough chunks, scatter over the top and sprinkle with the cheddar.
- 5
Bake for 20-25 minutes until golden and bubbling.
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