Chicken leek and mushroom in creamy sauce. – a delicious recipe with chicken, Leeks, mushrooms, bacon, carrots, peas. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut leeks into 1 inch pieces and steam, leave firm but cooked.
2
Peel and dice carrots and steam with peas.
3
Fry mushrooms in a little oil in large frying pan or wok.
4
When mushrooms are almost cooked add chicken stock.
5
Add carrots and peas.
6
Thicken sauce (cream of chicken soup powder) or corn flour cream butter and herbs of choice.
7
Pre mix soup powder or corn flour in a little water and then add as much as is needed.
8
When sauce is cooked through reduce heat and gently stir in chicken and leeks and (optional bacon)
9
Be gentle as chicken and leeks will break up.
10
When everything is coated in sauce turn of heat and if having with pasta or rice serve but if using as pie filling cool and refrigerate.
432
kcal
Calories
14
g
Fat
26
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 350 ml chicken stock, 3 medium Leeks, 10 mushrooms or one small punnet, 1 a little boiled bacon. (optional), and more.
Yes, Chicken leek and mushroom in creamy sauce. falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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