Chicken & Leek Filo Pastry Pot Pie

Name: Chicken & Leek Filo Pastry Pot Pie
Cook time: 25 min
Ingredients: 1.5 tbsp butter; 2 large leeks; 1 carrots (depending on size); 2 tbsp plain flour; 150 ml white wine; 500 ml chicken stock (good quality); 2 heaped tsp Dijon mustard; 100 ml double cream; salt (to taste); pepper (to taste); 0.5 tsp nutmeg; 250 g shredded cooked chicken; chopped parsley (large bunch); chopped wild garlic (large bunch, optional); 8 filo pastry (8-10 sheets); 75 g melted butter

Chicken & Leek Filo Pastry Pot Pie: And this filo pastry chicken Pot Pie is everything you could want from a cozy evening in

Cook time25 minutes

Ingredients

Directions

1
Slice leeks and carrots and add to a large frying pan alongside the butter over a medium heat. Sauté for about 5 minutes until softened.
2
Stir through flour and cook for a further couple of minutes until it begins to smell nutty.
3
Deglaze the pan with the wine then slowly stir through the warm stock until smooth and evenly incorporated, simmer until thickened.
4
Stir through the mustard, cream, chicken, herbs and seasonings.
5
Transfer to a pie dish and allow to cool slightly.
6
Scrunch up the filo pastry and lay on the pie mix as shown.
7
Brush over the melted butter then bake in a preheated oven at 180C for about 20-25 minutes until golden and crisp.

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