6th April 2010

Chicken & Leek Pie with Filo Topping | Week 14

There is nothing like a good plate full of comfort food to put the world to rights. Week 14 brings us a chicken and leek pie with filo topping, the ultimate in indulgence but could be adapted to fit a healthy eating plan too.

Ingredients:

350g Cooked Chicken (store cooked is fine but remove the skin)
100g Sliced Ham (shredded)
350ml Chicken Stock
2 Large Leeks (sliced into rounds)
25g butter
25g Plain Flour
150ml Single Cream
340g can sweetcorn (drained)For the topping:

125 Filo Pastry (ready roll sheets are best)
15g Melted Butter

Preheat oven to 190 degrees C.

Gather all your ingredients together, slice the leeks, cut the chicken and ham to bite size pieces and make up the chicken stock. Melt the butter in a large pan and gently cook the leeks for 10 minutes. Add the flourOnce combined completely add the stock and cream. Next add the chicken, ham and sweetcorn, mix well and leave to cook through for 5 minutes. Move from the pan into an ovenproof dish. Tear the filo pastry into wide strips, scrunch up and place on top of the the pie mix. Cook for 35/40 minutes. We had it with mashed potato which was lovely as the cream from the pie mix mixed with the potatoes.