- Chicken & Leek Pie.jpg (38.86 KiB) Viewed 382 times
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 4
If served as four portions, provides 356 cals, 14g fat (of which 4g saturates), 4g sugar and 0.7g salt per portion.
Ingredients
- 2 shallots, peeled and thinly sliced
- 400g (14oz) leeks, washed and sliced
- 1 tsp garlic powder
- 5 sprigs fresh thyme
- 500ml (8fl oz) chicken stock
- 400g (14oz) chicken breast, diced
- 3 tsp cornflour
- 20g (1oz) butter
- 1 tbsp oil
- 5 sheets filo pastry
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Put the shallots, leeks, garlic and thyme into a lidded saute pan, pour over the chicken stock, bring to a boil then reduce to a simmer and cook the leeks (covered) for 10 minutes.
3. Tip in the chicken breast and simmer again for 5 minutes. Mix the cornflour with 3 tbsp cold water to make a paste, pour into the pan, stir and simmer until thickened.
4. Pour the filling into an ovenproof pie dish.
5. Melt the butter with the oil and brush over the sheets of filo pastry, scrunch the sheets up and place over the top of the pie filling.
6. Bake for 20 minutes until the pastry is golden and the filling is bubbling around the sides. Sprinkle with sesame seeds if desired.
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