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Chicken en croûte with new potatoes and green beans recipe

Chicken en croûte with new potatoes and green beans recipe

161 ratings

This French classic is usually made with salmon but we've decided to give it a twist by using juicy chicken breast instead, let us know what you think. See method

  • Serves 6
  • 15 mins to prepare and 30 mins to cook
  • 675 calories / serving
  • Freezable
  • Dairy-free


  • 1 tbsp olive oil, plus extra for greasing
  • 6 chicken breasts
  • 2 x 375g packs ready-rolled light puff pastry
  • 150g reduced-fat Brussels pâté
  • 1 medium egg, lightly beaten
  • 750g new potatoes
  • 320g fine beans
  • gravy, to serve (optional)
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    9g 47%
  • Sugars

    7g 7%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 67.9g Protein 49.3g Fibre 5.6g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Line a large baking tray with nonstick baking paper and lightly grease the paper with oil.
  2. Heat 1 tbsp oil in a large nonstick frying pan over a medium-high heat. Fry the chicken for 2-3 mins each side until lightly golden, then set aside to cool for 15 mins.
  3. Meanwhile, unroll the pastry and cut into 6 x 20cm squares. Divide the pâté between the cooled chicken breasts, spreading it over the top of each. Place each breast, pâté-side down, in the centre of a pastry square. Season, brush the pastry edges with beaten egg, then fold over to enclose the chicken, pressing down gently with your fingers to seal. Flip over to lie seam-side down on the baking tray.
  4. Use a sharp knife to slash the top of each parcel 3 times diagonally, then brush lightly with beaten egg. Bake in the oven for 25 mins until puffed and golden.
  5. Meanwhile, cook the potatoes in a pan of boiling water for 20 mins until tender, adding the beans for the last 7 mins. Serve alongside the chicken en croûte, with gravy, if you like.

Freezing and defrosting guidelines
Freeze chicken parcels only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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