A lower fat version of a chicken pie using a velouté (that’s a roux made with stock rather than milk) and filo pastry instead of puff pastry. It’s a lovely alternative to a firm family favourite.
Feel free to use up any veg you may have left over from your Sunday roast or add some mushrooms.
75g butter
2 large leeks, finely sliced
2 large carrot, finely chopped
1 tbsp plain flour
400ml hot chicken stock
2 tsp Dijon mustard
3 tbsp double cream
350g cooked chicken, shredded or cut into chunks
2 tbsp parsley, chopped
1 pack filo pastry, unrolled and cut in half then covered with clean damp tea towel
Preheat the oven to 180C fan
Melt 25g of the butter in a pan on a low heat. Add the leeks and carrots and cook until soft (about 15 mins). Stir in the flour and cook for 1 minutes then gradually add the stock stirring constantly to make a smooth sauce.
Next add the mustard and cream, salt and peppers, cooked chicken and parsley. Tip into an oven proof dish.
Melt the remaining 50g butter in a small pan. Take sheets of filo two at a time and paint with the butter, scrunch up the pastry and put on top of the chicken mixture. Continue with the remaining sheets until the pie is covered.
Bake for 20-25 minutes or until the filo is golden and the chicken mixture bubbling.
Chicken and leek filo pie
Ingredients
- 75 g butter
- 2 leeks finely sliced
- 2 carrots finely chopped
- 1 tbsp plain flour
- 400 ml chicken stock
- 2 tsp dijon mustard
- 3 tbsp double cream
- 350 g cooked chicken shredded or cut into junks - whatever you prefer
- 2 tbsp fresh parsley shredded
- 1 pack filo pastry opened out, halved and covered with damp t-towel
Instructions
- Preheat the oven to 180C fan
- Melt 25g of the butter in a pan on a low heat. Add the leeks and carrots and cook until soft (about 15 mins). Stir in the flour and cook for 1 minutes then gradually add the stock stirring constantly to make a smooth sauce.
- Next add the mustard and cream, salt and peppers, cooked chicken and parsley. Tip into an oven proof dish.
- Melt the remaining 50g butter in a small pan. Take sheets of filo two at a time and paint with the butter, scrunch up the pastry and put on top of the chicken mixture. Continue with the remaining sheets until the pie is covered.
- Bake for 20-25 minutes or until the filo is golden and the chicken mixture is bubbling
- Serve with some buttered new potatoes and green beans
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