One Pan Chicken and Leek Pie

4-6 large chicken thighs cut into pieces

2 leeks trimmed and washed and cut into approx 1-2 cm

3-4 rindeless bacon rashers chopped

3 stalks of cellery trimmed and cut into 1-2 cm

1 cup of spinach leaves

1 cup frozen peas

1 cup chopped mushrooms

2 cloves garlic chopped

1 cup chicken stock

1/2 cup white wine

Filo pastry sheets approx 10 sheets

2 tablespoons butter

1/2 cup flour

1 tablespoon dijon mustard

1 300 ml cream.

Heat the large skillet( 26cm ) over a medium heat and melt 1 tablespoon of butter. Brown the chicken and remove. Add the bacon, cellery, leeks and garlic.

,When soft,deglase with the wine, making sure you lift the pan juices off the bottom...that's the good bit !!

Sprinkle the flour evenly over the mixture and combine well. Add the stock and the cream and keep stirring as the sauce thickens. Add the mustard, thyme leaves (optional but remember to remove them ) and return the chicken and any juices. Combine thoroughly. Allow the chicken mixture to simmer gently and thicken. At this point you can add the green vegetables and mushrooms ( optional ). I would only be adding greens that arent too watery ( no zuccini or broccoli). This part is totally up to you and a great way to bulk up the dish with lots of vegetables.

Once thick remove from the heat and allow to cool. Preheat the oven to 180 C , melt the butter and prepare the filo pastry sheets. Gently place the sheets one at time, brushing with the melted butter as you go until you have used all of the sheets. No need to cut the sheets, just crinkle them up around the edges ( see video).

Once complete, brush the top with the last of the butter and place in the oven for 30-40 minutes or until goden. Serve directly to the table with greens or a salad.

IIf you have any leftovers you can cover and store in the refridgerator and heat up the following day.  

Enjoy!!

F