Creamy Chicken, Leek & Mushroom Pie
with Filo Pastry | Serves 2
Follow the scent of baked filo pastry all the way to the dinner table. Cut a slice for yourself and enjoy a bite of the creamy, savoury filling, perfectly complimented by the crispy crunch of golden pastry. Go on, have another slice, you know you want one!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Leek
1 packet
Chicken Tenderloins
1 packet
Sliced Mushrooms
2 sachet
Savoury Seasoning
1 packet
Garlic Paste
1 packet
Thickened Cream
(Contains Milk;)
½ sachet
Chicken-Style Stock Powder
6
filo pastry
(Contains Gluten, Wheat;)
Not included in your delivery
olive oil
30 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. • Thinly slice leek. Cut chicken tenderloins in 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to high heat with a drizzle of olive oil. Cook sliced mushrooms, until browned and softened, 5-6 minutes. • Add leek and cook, stirring occasionally, until softened, 4-5 minutes. • Reduce heat to medium, then add savoury seasoning and garlic paste, and cook until fragrant, 1 minute. • Add thickened cream, chicken-style stock powder (see ingredients) and a splash of water. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Stir in cooked chicken plus any remaining resting juices. Season with pepper.
• To a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Transfer chicken mix to a baking dish. • Lightly scrunch each sheet of pastry and place on top of chicken mixture to completely cover. Gently brush melted butter over to coat. • Bake pie until the pastry is golden, 20-25 minutes.
• Divide creamy chicken, leek & mushroom pie with filo pastry between plates. Enjoy!