Chicken and leek filo pies
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Time to make:
1 hr 10 mins (Hands-on time: 25 mins, Cooking time: 45 mins)
$5.40 per serve
(at time of publication)
Full ingredients list:
1 teaspoon olive oil
400g chicken-breast fillets, trimmed, sliced
1 medium leek, trimmed, sliced
1 tablespoon fresh tarragon leaves, chopped
1 cup no-added-salt chicken stock
300g sweet potato, peeled, chopped into 1 1/2cm chunks
1 tablespoon plain flour
1/2 cup extra-light Philadelphia Cream for Cooking
2 teaspoons Dijon mustard
1 tablespoon finely grated parmesan
1 cup frozen peas
4 fresh filo-pastry sheets, roughly torn
cooking oil spray
8 cups salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat oil in a large saucepan set over medium heat. Add chicken and leek; cook for 4–5 minutes, stirring, or until chicken cooks and leek softens. Add tarragon leaves, stock and sweet potato; bring to the boil. Reduce heat to low; simmer for 15–20 minutes, or until potato chunks are tender.
Step 2 Combine flour and cooking cream in a small bowl; stir into chicken mixture. Bring to the boil and cook, stirring, for 1 minute, or until mixture thickens. Stir in mustard and parmesan, then season with a sprinkling of freshly ground black pepper. Place mixture in fridge to cool, then add frozen peas. Divide mixture among 4 x 1-cup ovenproof ramekins and top each pie with 1/4 of the scrunched filo pieces; spray lightly with oil.
Step 3 Preheat oven to 180°C. Place ramekins on a baking tray and bake for 15–20 minutes, or until pastry is golden and filling is hot. (If pastry becomes too brown, lightly cover pies with a piece of foil.) Serve pies with salad.
Freeze it! At the end of step 2, double wrap pies in cling film and freeze. To thaw, place pies in fridge overnight.
About this recipe
First published: October 2013