Season with salt and pepper. Bake in the oven (180 degrees for a fan oven) for around 35 minutes until the filo has gone golden and crispy. Whilst the leeks are cooking, prep the chicken. Stir in the mustard and double cream and check the seasoning. Stir in the flour and cook for 1min. Heat the oil in a large pan and then add the chicken. Unroll the filo pastry and cover with a clean, damp tea-towel. Melt the remaining 50g (2oz) butter in a small pan. You may be able to find more information about this and similar content at piano.io, Good Housekeeping, Part of the Hearst UK Fashion & Beauty Network. Whilst the chicken and leek is cooking, make the mashed potato. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Cook for 10 to 15 minutes, stirring occasionally, till the chicken is cooked through and the leeks are soft. Once clean, chop the leeks in to small semi circles. (Note, don't cook the chicken all the way through before adding the stock as it tends to dry out). Spoon the pie filling into a large ovenproof dish or 4 individual pie dishes. You may be able to find more information about this and similar content on their web site. Put a splash of olive oil in a pan and sweat the leeks, don't colour them. New! Once cool, brush the outer rim of the over dish with olive oil. Brush the joins and the edges with olive oil. Put a single sheet on a board and brush with a little of the butter. Cook for 3 minutes. Get ahead: Assemble the pie up to the end of step 2, but allow the sauce to cool completely before adding the chicken. If frozen, thaw thoroughly, then complete recipe. Spoon chicken mix into ramekins until three-quarters full. Good Food DealReceive a free Graze box delivered straight to your door. Melt 25g (1oz) butter in a medium pan over a low heat. Preheat the oven to 200ºC (180ºC fan) mark 6. Crush in the garlic and add a splash of lemon juice. Roughly scrunch up the pastry and put on top of the chicken mixture. Ingredients. (12oz) cooked chicken (leftovers are fine), cut into chunks. The best long sleeve dresses to buy right now, The best letterbox Christmas trees to send, The best luxury Christmas crackers for 2020. Add the cheese sauce to the chicken mixture and stir well. 4 sheets filo pastry. Bake for 20-25min until the filo is golden and the chicken mixture is bubbling. Once the chicken is starting to cook, add the chicken stock. Gradually add the stock, stirring constantly, until the sauce is smooth. https://www.goodhousekeeping.com/.../a535950/chicken-and-leek-filo-pie Next, add the cream cheese. Cut sheets of filo in half. Serve with mash and veg for a filling midweek meal :-), Choose the type of message you'd like to post, 100 - 150 grams reduced fat cream cheese (I use Morrisons 75% less fat). Add the leek and garlic and cook for a further 5 minutes, stirring regularly. This ingredient shopping module is created and maintained by a third party, and imported onto this page. 3 - 4 Medium sized leeks. Lay the filo pastry a sheet at a time over the dish. Bake for 20-30 minutes until filo is … Dice in to bite sized chucks and add to the leeks. Stir continously to avoid curdling/ splittling. Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook the sandy paste for 1 min, then stir in the chicken stock a ladleful at a time. Cut the filo pastry into … Cook the leeks and carrots for 15min until softened but not coloured. Prepare the cheese sauce according to packet instructions (or use your favourite recipe, or ready-made cheese sauce in a tub). 3 - 4 Chicken breasts. Rinse thoroughly to get rid of any mud. Place the crumpled filo on top of the chicken filling in the pie dish and repeat with the remaining filo sheets. Once the sauce has reduced by half, transfer to an oven dish and allow to cool for 10 - 15 mins. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Member recipes are not tested in the GoodFood kitchen. 1 pint chicken stock. Prep the leeks- Chop off the dark green part then slice length ways. Spray each half lightly with olive oil spray, scrunch in your hand and place on top of each pie. 100 - 150 grams reduced fat cream cheese (I use Morrisons 75% less fat) 1 garlic clove, crushed. Add the cooked chicken and chopped parsley and tip into a 1.7 litre (3 pint) ovenproof dish. Continue with the remaining filo until the top of the pie is covered. Simmer for 10min. Splash … We earn a commission for products purchased through some links in this article. Chill for up to two days or freeze for up to a month. Transfer to a baking dish and let cool slightly before adding the pastry. Leave on a low heat to simmer for 5 mins, then stir the chicken, leek, mushrooms, cream and mustard into the sauce, add the parsley and season with salt and cracked black pepper