Leek & Chicken Pie
This is a good recipe if you have leftovers from a roast chicken, you can use this meat instead.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
70
MINUTES
Ingredients
Dash of olive oil
400g chicken, cut into chunks
80g butter
5 leeks, washed and sliced
30g plain flour
380ml chicken stock, room temperature
1 tsp ground nutmeg
3 tbs wholegrain mustard
1 sprig thyme, leaves removed from the stalk and finely chopped
1 sprig rosemary, leaves removed from the stalk and finely chopped
100ml cream
9 sheets filo pastry
Method
Preheat your oven to 180˚C/gas mark 4.
Fry the chicken pieces in the olive oil until completely browned and set aside.
Use about a third of the butter to sauté the leeks until soft, set aside.
Melt another 30g of the butter and stir or whisk in the flour until the two are combined.
Continue to heat the mixture for two minutes until it is lightly golden in colour, then gradually add the chicken stock until a smooth thin sauce is formed.
Add the mustard, nutmeg, and herbs to the sauce.
Simmer for about five minutes.
Stir in the browned chicken and the leeks.
Scoop the mixture into an ovenproof bowl that is about 9in or 10in in diameter, then set it aside to cool.
Melt the rest of the butter.
Lay the first sheet of filo onto a clean chopping board or plate.
Brush the sheet with butter and then lay another sheet on top.
Continue this until all the sheets areattached to each other, overlapping them to fit the top of your dish.
Place the sheets on top of the piemixture and press them gently around the edge of the dish.
Place the pie into the centre of your oven and bake for an hour and 10 minutes until the pastry is golden and the chicken is cooked through.
Allow to cool; it is really nice served warm.
