Who doesn’t love a easy chicken pie recipe in winter? This is actually one of my favourite meals, I actually think I could eat this chicken pie every single night for the rest of my life.
4 large chicken breasts cut into chunks
1 large leek washed and chopped
300 grams of chopped mushrooms
2 knobs of butter
250ml of chicken stock
100ml of double cream
1 tbsp of cornflour
2 handfuls of baby spinach leaves
Filo pastry ( about 6 sheets )
Salt and pepper
Serve with salad or Vegetables
Preheat oven 170 fan ( 190 gas Mark 5)
Heat the butter in a large frying pan over a medium heat.
Add the leek and mushrooms and fry for a few minutes until they soften.
Turn up the heat to high .Add the chicken pieces and fry for 2 minutes.
Add the chicken stock and bring to a simmer.
Mix the cornflour with 2tbsp of water mix till smooth add to the pan with the cream.
Bring to the boil stirring gently and cook till the sauce thickens.
Removed the pan from the heat.
Stir in the spinach and tip the whole lot into a large serving dish.
Allow it to cool a little add salt and pepper to season.
Take a sheet of filo pastry and crumble it in your hand and place over the chicken filling continue with the remaining filo sheets till the mixture is covered.
Drizzle the olive oil over the pastry just use a little.
Place in the preheated oven for 20 minutes.