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Golden pastry, creamy chicken and leeks, sweet peas and buttery beans make a comforting family meal. Greek yoghurt adds creaminess, while the beans and vegetables provide a boost of fibre.
1.
Heat the oven to 200c (180°C fan)
2.
Heat the oil in a large round ovenproof pan with a diameter measuring less than 22.5cm (you can move it to an ovenproof dish later if you don’t have one). Add the chicken, thyme and sage. Cook for 4–5 minutes, stirring, until lightly browned.
3.
Add the leeks, carrots and garlic. Cook for 5 minutes, until the leeks start to soften.
4.
Sprinkle over the flour and stir for 30 seconds to coat the ingredients. Slowly pour in the stock, stirring continuously.
5.
Add the beans and peas. Stir and simmer for 5 minutes. The sauce should thicken slightly.
6.
Take the pan off the heat and stir in the Greek yoghurt and Dijon mustard. Season with black pepper to taste.
7.
If your pan isn't suitable for the oven, transfer the filling to a deep pie dishLay the pastry over the filling and trim the excess around the edges. Press the edges down gently, brush with beaten egg and make a small slit in the centre.
8.
Bake for about 18-20 minutes, until the pastry is puffed and golden.
9.
10.
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12.
Storage information
Keep leftovers covered in the fridge for up to 3 days. Reheat in the oven at 180°C until piping hot. To freeze, freeze the filling without the pastry for up to 3 months; defrost overnight in the fridge, top with fresh pastry and bake until the filling is piping hot and pastry is golden. Store any unused pastry according to the packet instructions and use within the recommended time.
Tip
For a lower-carb version, leave off the pastry topping and serve the creamy chicken and bean filling on its own.
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