The sweet leeks in this chicken pie add a subtle flavour and soft texture to compliment the buttery, crisp filo topping. This recipe includes potatoes in the pie filling to make a filling meal that the whole family will enjoy. You could use turkey in the place of chicken too, if you fancy it. Serving up to eight people, there’ll be plenty of this tasty pie to go around.
- 75g butter, melted
- 2 large leeks, trimmed, halved lengthways and washed, then cut into chunks
- 150g diced pancetta
- 600ml full-cream milk
- 3 level tbsp cornflour
- 2tbsp wholegrain mustard
- 30g fresh chopped parsley
- 250g cooked chicken in pieces
- 100g cooked chantenay carrots
- 250g cooked new potatoes, cut into chunks
- 270g pack of 6 filo pastry sheets, thawed if frozen
Heat 1tbsp of the butter in a large pan, add the leeks, season well, cover and cook slowly for 8 minutes until softened. Add the pancetta and cook for another 3 minutes.
Whisk the milk with the cornflour in a pan over a medium heat for 5 minutes to make a thick sauce. Season well and add 1tbsp of the butter, the mustard and parsley and season.
Set the oven to 200°C/392°F/Gas Mark 6. Add the sauce to the leeks and stir in the chicken, carrots and potatoes. Spoon into the pie dish.
Cut the pile of pastry sheets in half to make 12 squares. Brush butter over them, one at a time, scrunching them into a loose ball and fitting them, side by side, on top of the pie filling. Put the dish on a baking sheet and bake for 35-40 minutes until golden and the filling is bubbling out. Leave for 5 minutes before serving.
Add more chicken, or some ham and other veg, if you like. Instead of pancetta, you can use 6 rashers of streaky bacon, chopped.