Chicken and Leek Pie
Ingredients
Serves 6 - Ready in 1 hour 20 minutes
- 2 tbsp olive oil
- 4 cooked chicken breasts, cubed
- 1 tsp butter
- 500gm cut leeks
- 1 tbsp plain flour
- 125ml white wine
- 200ml chicken stock
- 100g full fat soft chees
- 1 tsp parsley
- 2 packets filo pastry, rolled out thinly
- Pre heat oven to 190c/gas mark 5
- In a sturdy frying pan heat the butter and soften the leeks, for 5 minutes. Sprinkle the flour over and cook for a further 2 minutes stirring continuously.
- Add the wine and chicken stock and bring to a simmer. Cook until slightly thickened - about 5 minutes.
- Add the soft cheese and stir into the sauce to melt. Add the chicken and the parsley, and then spoon into a shallow ovenproof pie dish and leave to cool.
- Brush olive oil around the edge of the pie dish and place one layer of the rolled out filo pastry over it. Brush this with olive oil and place another sheet on top. Scrunch up any pastry that is overhanging the pie dish and fold onto the surface of the pie. Brush with olive oil
- Bake in the oven from 30-35 minutes until golden and hot through. Serve straight from the dish.
![27Ogm FILO PASTRY packet]](/MET1/MET1-ECOM/sm-images/FILO.jpg)
