Chicken & Leek One Pot Pie

INGREDIENTS

SERVES 4-6 COOK TIME 55 mins

4-5 chicken thighs, skin off, fat trimmed

2 leeks, finely sliced

450 ml full fat cow's milk, and a splash more if needed

1 tbsp Dijon mustard

2 cups garden peas

1 heaped tsp chicken stock powder

1 tbsp plain flour

Iodised table salt

6 sheets filo pastry*

Extra virgin olive oil spray

METHOD

1.  Ideally you want to use a large, deep oven proof fry pan to throw this straight in the oven, if you don't have one heat a large fry pan with 2 tbsp extra virgin olive oil to a medium heat; add leeks, a season of salt; sauté, but don't brown, until translucent and cooked down to about a third of previous volume (about 5-7 minutes).

2. Lay chicken thighs over leeks, season with salt; pour over milk, cover with fry pan lid (or use foil if you don’t have one) and poach for 15 minutes or until chicken is cooked though; remove chicken from pan and set aside to cool.

3. Stir Dijon mustard and chicken stock powder to leek mixture, add a splash more milk if needed; add peas and simmer until peas are cooked (about 5 minutes).

4. Meanwhile finely slice cooled chicken into 1 cm thick pieces.

5. Whisk in flour until sauce begins to thicken (3-4 minutes); add sliced chicken and fold until combined; take the pan off the heat.

6. Preheat oven to 180ᵒC fan forced and separate 5-6 filo pastry sheets. If you didn't use an oven proof fry pan, you can pour the chicken filling into a baking dish.

7. Scrunch the filo pastry into rose shaped balls and place on top of pie; repeat until filling is covered; spray with extra virgin olive oil; bake for 25 mins until golden.

8. Serve with greens, enjoy!

GEORGIE’S NOTES

Filo or phyllo is a very thin unleavened dough originated in Turkey but used in both the Middle Eastern and Greek cuisine.

Make double and freeze one!