Perfect for a cold wet day serve with lots of mashed potatoes to mop up the sauce!
Prep time 20min
Cook time 30mi
Serves 6
50g butter
1 leek, finely sliced
50g button mushrooms, halved
8 skinless, boneless chicken thighs cut into chunks
1tsp dried thyme
2 bay leaves
salt and ground black pepper
2 tbsp plain flour
300ml chicken stock
100ml crème fraîche, double cream or milk
270g pack filo pastry
50g melted butter
Melt the butter in a heavy based pan over a low heat. Add the leek, mushrooms, chicken, herbs and seasoning, and cook for 10-12 mins until the chicken is cooked, the leeks have softened. Stir in the flour and cook, stirring for 2-3 mins. then stirring all the time, pour in the stock, crème fraîche and bring to a simmer. Cook for 10 mins until the chicken is cooked through. Season to taste, remove from the heat and leave to cool completely. This stage can be cooked and then chilled and will keep for up to to two days in advance.
Spoon the filling into a pie dish so that it is about ¾ full.
Place a sheet of filo pastry out on a worksurface and brush with melted butter. Top with another sheet of pastry. Then scrunch up with the tips of your fingers to make loose swirls and place ver the chiken .filling in the pie dish. Repeat until the pie surface is covered. Cover loosely with foil and cook at 190°C for 20min, then remove the foil and cook for another 10min or until piping hot and the pastry is golden and crisp.
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