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How to make Chicken and leek pie with crispy filo topping

Yield = 4
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 1 tablespoon olive oil
  • 650g diced chicken thigh fillets, trimmed, diced
  • 80g butter
  • 2 medium leeks, trimmed, halved, washed, thinly sliced
  • 1 1/2 tablespoons plain flour
  • 1 1/4 cups Massel chicken style liquid stock
  • 150g baby spinach
  • 8 sheets filo pastry

Method

  • Step 1 Preheat oven to 220°C/200°C fan-forced.
  • Step 2 Heat oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 3 minutes or until browned. Transfer to a bowl. Melt half the butter in pan. Add leek. Reduce heat to medium. Cook, covered, for 5 minutes or until leek has softened. Stir in flour. Cook for 1 minute. Stir in stock. Return chicken to pan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 minutes or until chicken is cooked through and sauce thickened. Stir in spinach.
  • Step 3 Meanwhile, place remaining butter in a microwave-safe bowl. Microwave on medium-low (30%) for 30 seconds to 1 minute or until melted. Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and 2 pastry sheets to make 1 pastry stack. Roll up stack from 1 long side. Cut into 1cm-wide strips. Repeat with remaining butter and pastry.
  • Step 4 Spoon chicken mixture into a 5 cup-capacity baking dish. Arrange pastry rounds over chicken mixture. Bake for 10 minutes or until golden and crisp. Serve.