• 10 g unsalted English butter
  • 2 tbsp olive oil
  • 920 g British chicken thigh fillets, cut into pieces
  • 3 leeks, trimmed and sliced
  • 3.75 g fresh thyme, leaves picked
  • 2 tbsp British plain flour
  • 600 ml hot chicken stock (made with 1 stock cube)
  • 200 g pack sugar snaps
  • 125 g pack asparagus tips, halved
  • 90 ml British single fresh cream
  • 2 heaped tbsp chopped fresh tarragon or parsley (optional)


  1. 1

    Heat the butter and a drizzle of olive oil in a deep, lidded frying pan or heavy-based pan over a high heat. Add the chicken pieces and cook for 4-5 minutes until just turning golden. Add the leeks and thyme, cook for a further 5 minutes then add the flour, stirring into the pan juices.

  2. 2

    Gradually add the hot stock, bring up to the boil, then simmer for 5 minutes. Throw in the vegetables and cook for a further 2 minutes before adding the cream and herbs, if using.


    Cook's tip: topping the cooled filling with some puff pastry and baking would quickly transform this into a great pie.

Nutritional Details

Each serving provides
  • Energy 1805kj 431kcal 22%
  • Fat 25.1g 36%
  • Saturates 7.6g 38%
  • Sugars 3.5g 4%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 440kj/105kcal

Each serving provides

9.7g carbohydrate 3.8g fibre 41.4g protein

Show us how you cook it!
Back to top