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Scrunchy Crunchy Chicken


Scrunchy Crunchy Chicken

Scrunchy Crunchy Chicken

Serves 2. Recipe devised by Kate Morris and Sally Brown.

What to do:

Step 1

You will need - workmat, scales, measuring jug, 2 teaspoons, scissors, ovenproof dish (about 400ml capacity), 2 cups, fork, pastry brush, baking tray, oven gloves (for adult use)

Step 2

Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to180°C fan/200°C/gas 6.

Step 3

Use the scissors to cut the cooked chicken breast and bacon up and put them into the bottom of the ovenproof dish. (When using scissors please ask for help from a grown-up.) Break up the mushrooms and put on top.

Step 4

Top and tail the green beans (remove the stalks and tails using fingers), then snap into smaller lengths (about 2cm) and add them to the dish.

Step 5

Put the fresh tarragon (leaves only) into the cup. Add the cream, then the stock powder. Stir in the flour then pour all this over the meat mixture.

Step 6

Melt the butter in the other cup. You’ll need to find a grown-up to help with this part. Lastly, brush the squares of filo pastry one at a time with melted butter and scrunch into rosettes and put these on top of your pie. Ask a grown-up to place the casserole dish on a baking tray and put in the preheated oven for 25-30 minutes or until the filo topping is golden and crispy and the filling is piping hot. Serve with steamed carrots.

45 minutes This should take about 45 mins

You will need:

  • 1 small cooked chicken breast (about 100–150 g weight)
  • 1 small cooked chicken breast (about 100–150 g weight)
  • 3–4 button mushrooms
  • 30–40 g (about 8) fine green beans
  • 1 teaspoon chopped fresh tarragon leaves
  • 1⁄2 cup single cream
  • 1⁄2 teaspoon stock powder
  • 2 teaspoons plain flour
  • 20 g butter
  • 2 large sheets filo pastry cut into 8 squares

Remember to ask a Grown-up for help.