We are feeling a bit chilly and crave a warm comforting pie to heat us up. This super chicken and leek pie recipe can be made ahead and kept chilled until ready for heating up. Serve with lightly boiled new potatoes drizzled with melted butter and greens of your choice
10-12 sheets of filo pastry
75g of butter
1 tbs plain flour
2-3 carrots sliced in to small chunks
2-3 leeks sliced in to discs
3-4tbs of thick double cream
1tbs Dijon mustard
350-400ml of chicken stock
Pinch of salt and ground pepper
400g cooked chicken breasts cut in to large bite size pieces (we poach ours for extra moistness)
Heat 1/4 (25g) of butter over a low heat. Add the sliced carrots and leeks and cook gently for 12-15 minutes in the pan until soft but not mushy. Once cooked add the flour coating all the vegetables and then slowly add the chicken stock, stirring to avoid any lumps and continue to cook on gentle heat for 8-10 minutes.
Stir in the cream and mustard, add the cooked chicken pieces, season and then pour in to a baking dish. Heat oven to 180c.
Add the remaining butter to a pan and melt. Lay pastry sheets out flat and coat one by one with the melted butter then scrunch up and place on top of pie mixture, repeat with all the other sheets. Have a damp cloth handy as the pastry can dry out so place on top of the sheets if they begin to dry out. Cover the all the pie mixture with scrunched up filo sheets and pour any remaining butter over the top.
Place the pie in the heated oven for 2-25 minutes until pastry topping is golden and crisp. Serve with vegetables of your choice.