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Chicken & mushroom filo pie
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1 medium leek, thickly sliced
1 tbsp olive oil
250g button or chestnut mushrooms, quartered
25g plain flour
300ml hot chicken stock
2 tsp Dijon mustard
2 tbsp crème fraîche
3 sprigs tarragon, leaves picked, chopped
400g leftover roast chicken
6 sheets filo pastry
30g butter, melted
Steamed greens, to serve
1. Preheat the oven to 200°C, gas mark 6. Steam or boil the leek for 4 minutes or until tender; set aside. Heat the olive oil in a large saucepan, add the mushrooms, season and fry for 3 minutes over a high heat or until golden. Remove from the pan and set aside.
2. Melt the butter in the pan. Add the flour and stir together to make a paste. Gradually add the stock, a little at a time, until you have a thick, smooth sauce. Stir in the mustard, crème fraîche and chopped tarragon, season and bubble over a medium heat until thickened. Add the left-over chicken, mushrooms and leek, and any sauce/vegetables leftover from the roast chicken, and warm through. Spoon into a large 20cmx30cm ovenproof dish.
3. Place all the filo pastry sheets in a pile, then cut into 4 strips across the longest length so you end up with 24 strips the same size. Brush each strip with melted butter, scrunch each one into a loose ball, then place them on top of the filling to cover it.
4. Place in the centre of the oven and bake for 20-25 minutes or until the sauce is bubbling hot and the filo is crisp and golden. Serve with steamed greens.
Typical values per serving:
This recipe was first published in January 2020.
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