- 1/2 tsp oil (olive/coconut/rapeseed)
- 2 Leeks sliced
- 1 tsp fresh Thyme
- 200g Mushrooms sliced
- 1 tbsp plain flour
- 450g Chicken breast or thigh diced
- 3 tbsp reduced fat Creme Fraiche
- 300ml Chicken Stock
- 8 Sheets Filo Pastry
- 1 egg white
Vegetables to serve
Pre heat oven to 200C. Sweat the leeks off in a wide saucepan until soft. Increase the heat and add the chicken - brown the meat on all sides. Add the mushrooms and continue to cook. Add the flour to the pan and cook for 1-2 minutes, stirring. Add the stock gradually and stir until thickened. Add the thyme and creme fraiche. Remove from the heat. Cool slightly. Pour chicken mix in to a pie dish, or shallow baking dish. Lay over the filo sheets, one at a time, brushing each layer with egg white, working quickly as this pastry dries out quickly. Finish the pie dish with a final brushing of egg.
Bake in oven for 25-30 until golden and crisp. Serve with vegetables (add roast potatoes or mash for a more substantial meal).
Calories Per Serving 414