Creamy Chicken, Leek & Mushroom Pie
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Creamy Chicken, Leek & Mushroom Pie

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!

Allergens:
Gluten
Wheat

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.

Preparation Time55 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

1

Leek

1 packet

Chicken Tenderloins

1 packet

Sliced Mushrooms

2 sachet

Savoury Seasoning

1 packet

Garlic Paste

1 packet

Thickened Cream

½ sachet

Chicken-Style Stock Powder

6

filo pastry

(Contains Gluten, Wheat;)

Not included in your delivery

olive oil

30 g

butter

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Nutritional Values

Energy (kJ)4332 kJ
Fat28.6 g
of which saturates11.8 g
Carbohydrate129.1 g
of which sugars11 g
Dietary Fibre4.6 g
Protein61.5 g
Sodium2990 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Dish

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide creamy chicken, leek & mushroom pie with filo pastry between plates. Enjoy!