2 large knobs of butter
1 large leek, washed and chopped into 2cm pieces
1 red onion chopped
Peas 1 cup
200g mushrooms, roughly chopped
4 x 250g chicken breast fillets, cut into bite-sized pieces
250ml chicken stock
100ml double cream
2 large handfuls of spinach
about 6 sheets of filo pastry
drizzle of olive oil
salad or veg, to serve
Preheat your oven to 190°C (fan 170°C, gas mark 5).
Heat the butter in a large frying pan over a medium to high heat. Add the leek and mushrooms onion & peas and fry for 5 minutes until they are soft. Cook 2 chicken breasts in the oven until cooked and shred (like you would shredded duck) – add 2 chicken stock into the pan, along with the cream add water to make the perfect sauce consistency! Season and keep stirring gently until it starts to bubble. Remove from the heat and stir in the spinach, then tip the whole lot into a pie dish about 28cm x 15cm. Set aside to cool a little.
Take a sheet of filo and roughly crumple it in your hands – there is no right or wrong to this method! Place the crumpled filo on top of the chicken filling in the pie dish and repeat with the remaining filo sheets.
Drizzle the pastry with olive oil, then bake the pie for about 20 minutes, by which time the filo will have crisped up and turned golden brown in places.
Serve up your pie with fresh salad or some vegetables.