Chicken and Leek Pie
with Crunchy Filo Top
The secret to an amazing chicken pie? Well, it’s got to be an amazing sauce to hold everything together, with a really crispy top. With filo pastry the latter is easy – and we’re going to show you the perfect creamy solution to keeping your filling together, too.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 5 people
/ Serving 5 people
1 packet
free range chicken thighs
1 unit
leek
2 unit
carrots
1 stalk
celery
2 clove
garlic
1 bunch
thyme
1 bunch
parsley
1 bag
baby spinach leaves
1 cube
chicken stock
¾ tub
wholegrain mustard
(ContainsSulphites)10 unit
filo pastry
(ContainsGluten)Not included in your delivery
olive oil
¼ cup
hot water
1 cup
milk
(ContainsMilk)2 tbs
plain flour
(ContainsGluten)2 tbs
butter
(ContainsMilk)
Remove the filo pastry from the fridge and bring it to room temperature, covered with a damp tea towel. Preheat the oven to 200C°/180°C fan-forced. Grease a medium baking dish. Chop the free-range chicken thigh into 2 cm chunks. Finely slice the leek. Finely chop the carrot. Finely chop the celery. Peel and crush the garlic. Pick the thyme and parsley leaves and roughly chop until you have 1 tbs of each (keep separate).
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken thigh in two batches and cook, stirring, for 4-5 minutes, or until browned and cooked through. Once cooked, transfer the chicken to the medium baking dish.
Return the pan to a medium-high heat. Add the leek, carrot and celery and cook, stirring, for 5 minutes, or until softened. Add the garlic, thyme, parsley and baby spinach leaves and cook, stirring, for 2-3 minutes, or until fragrant and softened. Transfer the veggies to the baking dish with the chicken.
Crumble the chicken stock cube into a medium jug and combine with the hot water (check the ingredients list for the amount) and milk. Wipe the pan clean with a paper towel and melt the butter over a medium heat. Stir in the plain flour and cook, stirring, for 1 minute, or until combined. Slowly add the stock-milk mixture and cook, stirring, for 5 minutes, or until the sauce thickens. Stir through the wholegrain mustard and season with a pinch of salt and pepper.
Pour the creamy sauce into the backing dish, over the chicken and vegetables. Scrunch each filo pastry sheet into a very loose ball and place on top of the pie. Repeat until the whole pie is covered, making sure not to overcrowd the pastry. Drizzle (or spray) with olive oil and place the pie in the oven for 10 minutes, or until the filo is golden and flaky.
Cut the chicken and leek pie into slices and divide between plates.