- Creamy Chicken & Leek Filo Pie.jpg (45.94 KiB) Viewed 238 times
Takes: 20 minutes
Serves: 1
No nutritional information available.
Ingredients
- 75g leek, sliced
- 125g boneless, skinless chicken breast or thigh, cut into 1½cm pieces
- 1½ tsp sunflower oil, divided
- Salt and freshly ground black pepper
- 3 tbsp light soft cheese
- 1 tsp wholegrain mustard
- 2 tbsp milk
- ½ fresh thyme leaves
- 44cm x 25cm sheet filo pastry
Method
1. Preheat the air fryer to 180°C. Combine the leek, chicken and ½ tsp of the oil in a bowl and season with salt and pepper. Place in a single layer directly in the air-fryer basket and cook for 8 minutes, shaking halfway through.
2. Meanwhile, mix the soft cheese, mustard, milk and thyme together in a small bowl. Stir in the chicken and leek mixture.
3. Place the mixture in a 250ml ovenproof dish and cook in the air fryer at 160°C for 3 - 4 minutes, to heat the sauce through. Stir well.
4. Cut the sheet of filo pastry in half, lightly brush one half with some of the remaining oil, then place the other half on top and brush with the rest of the oil. Cut into 4 squares. Scrunch up each square and place on top of the chicken and leek mixture. Cook for a further 8 minutes, until the mixture is bubbling, and the pastry is golden and crisp.
5. Transfer to a plate and serve immediately with carrots and long-stem broccoli, if liked.
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