Chicken, Leek and Mushroom Filo Pie

Description

Indulge in this comforting filo pie that combines the tenderness of chicken thighs, freshness of vegetables and flakiness of filo pastry to create a delicious meal for all.

Ingredients

• 800 grams of chicken thighs, boneless, skinless, cut into bite-sized pieces
• 2 leeks, white part sliced thinly
• 1 carrot, large, grated
• 3 cloves of garlic, finely diced
• 1 teaspoon of tarragon, dried
• 250 grams of Swiss brown mushrooms, halved and sliced
• 2 tablespoons of flour
• ½ cup of white wine
• 2 cups of chicken stock, good quality
• ¾ cup of cream, fresh
• 1 rounded teaspoon of wholegrain mustard
• 8 sheets of filo pastry
• butter, melted
• sea salt
• black pepper, cracked
• olive oil, for sautéing

Equipment

Instructions

• Heat a glug of olive oil in a large sauté pan over a medium high heat.
• Season the chicken with salt and pepper and place in the sauté pan (in batches) to brown. Do not cook all the way through. Set aside.
• Give the sauté pan a quick wipe before adding another good glug of olive oil. Reduce the heat to medium. Cook the leek, carrot and garlic gently, without browning, for 8-10 minutes, until tender.
• Add the tarragon and mushrooms. Cook for a further 5 minutes. Add the chicken to the pan and sprinkle with the flour. Toss together for a minute before adding the wine, stock, cream and mustard. Bring to a boil, before simmering for 15 minutes. Season to taste with sea salt and cracked black pepper.
• Place the pie filling in a large bowl and put in the fridge to cool for 30 minutes. This will prevent the filo pastry being steamed when placed over the filling.
• Preheat oven to 180°C.
• Spoon the chicken into an oven-proof dish. Carefully separate the filo pastry sheets. Brush each with melted butter on both sides using a pastry brush and then gather / scrunch up the pastry sheet and place on top of the pie filling. Repeat until you’ve covered the filling.
• Bake for 25 – 35 minutes until golden brown and serve.

Notes

• Use 1 medium brown onion if leeks not available.
• Swiss brown mushrooms can be replaced button mushrooms.
• Serve with steamed green vegetables in the winter and a fresh salad in the summer

Contains gluten, dairy and meat. Recipe credit: Bird and Barrow/Brinks