Chicken and vegetable crumble

Prep time: 20 mins
Cook: 1 hour
Serves: 6

A wholesome meal with a small amount of parmesan and nuts to give some crunch without too much phosphate per portion. By boiling the vegetables first it keeps the potassium content low.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
47.1g	Carbohydrate
634.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
47.1g	Carbohydrate	634.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

This savoury crumble is delicious with a creamy chicken and vegetable filling and a crunchy, cheesy topping. Great for a family meal and suitable for home freezing.

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Ingredients

400ml low salt vegetable stock

300g celeriac

2 sweet potatoes (approx. 120g)

2 carrots (approx. 120g)

1 leek (approx. 70g)

150g frozen peas

400g chicken breasts, skinless

200ml half fat crème fraîche

2 tablespoons plain flour

1 tablespoon wholegrain mustard

1 teaspoon dried sage

1 teaspoon olive oil

Crumble topping

150g butter

200g plain flour

25g ground almonds

40g parmesan cheese

25g flaked almonds

Method

Chicken and vegetable crumble

Heat oven to 190C/gas mark 5 and bring a large saucepan of water to boil. Peel and dice the celeriac, sweet potatoes and carrots. Trim, clean and slice the leeks. Dice the chicken into equal size pieces.

Add the sweet potatoes and vegetables to the saucepan of boiling water. Boil for 10-15 minutes, drain and discard the water. Heat the olive oil in a frying pan and fry the chicken until cooked.

Add the drained vegetables to the chicken and add the vegetable stock. Simmer on a low heat for 5 minutes.

Stir together the crème fraîche with the flour and mustard. Stir into the chicken and vegetables until thickened, then add the sage. Remove from the heat.

For the crumble, use your fingertips to rub the butter, flour and ground almonds together until they resemble breadcrumbs. Grate and stir in the parmesan and add the flaked almonds.

Spoon the chicken and vegetable filling into an ovenproof dish and scatter the crumble on top. To cook, bake in the oven for 30-35 minutes until golden brown on top.

Food Facts

Carbohydrate

The carbohydrate in this dish mainly comes from the sweet potato and the flour. The carbohydrate values have been provided for those trained in insulin adjustment.

Phosphate/ potassium

Nuts are high in both phosphate and potassium but in the quantities used here almonds can still be included for a crunchy crumble topping. If you have been prescribed a phosphate binder ensure you take them with this dish. Boiling the vegetables and discarding the water helps to remove some of the potassium. Celeriac is often avoided due to its high potassium content but when boiled and used in the quantities provided it can be included on a low potassium diet.

Protein

The chicken in this dish provides protein and makes it a good choice if you are on dialysis. For those who have been advised to reduce their protein intake, why not try the vegetable crumble recipe.

Gluten free

Use gluten free flour in the crumble and corn flour in the sauce.

Healthier option

There is no added salt in this recipe but It is slightly above the range to be classified a low salt dish. To reduce the fat content of this dish use a low fat margarine in place of butter.

Storage

This recipe can be frozen before baking in the oven by wrapping in cling film, then foil. To defrost, thaw overnight in the fridge and bake for 30-35 minutes as above.

Tips

Try grating the butter straight from the refrigerator. It is a quick and easy way to make perfect crumbs in moments!