Chicken & Leek Filo Pie
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 3 - 4 Chicken breasts
- 3 - 4 Medium sized leeks
- 100 - 150 grams reduced fat cream cheese (I use Morrisons 75% less fat)
- 1 garlic clove, crushed
- 1 pint chicken stock
- 4 sheets filo pastry
- Splash lemon juice
- Olive oil
Method
- STEP 1Prep the leeks- Chop off the dark green part then slice length ways. Rinse thoroughly to get rid of any mud. Once clean, chop the leeks in to small semi circles.
- STEP 2Put a splash of olive oil in a pan and sweat the leeks, don't colour them.
- STEP 3Whilst the leeks are cooking, prep the chicken. Dice in to bite sized chucks and add to the leeks.
- STEP 4Crush in the garlic and add a splash of lemon juice. Once the chicken is starting to cook, add the chicken stock. (Note, don't cook the chicken all the way through before adding the stock as it tends to dry out). Next, add the cream cheese. Stir continously to avoid curdling/ splittling.
- STEP 5Once the sauce has reduced by half, transfer to an oven dish and allow to cool for 10 - 15 mins.
- STEP 6Once cool, brush the outer rim of the over dish with olive oil. Lay the filo pastry a sheet at a time over the dish. Brush the joins and the edges with olive oil.
- STEP 7Bake in the oven (180 degrees for a fan oven) for around 35 minutes until the filo has gone golden and crispy. Serve with mash and veg for a filling midweek meal :-)