Crispy Chicken Pie

Name: Crispy Chicken Pie
Yield: 4 servings
Cuisine: British
Ingredients: 4 chicken breasts, diced; 1 large leek; 150 g mushrooms; 1 red pepper; 100 ml creme fraiche; 300 ml chicken stock; 2 tbsp cornflour; 25 g butter; 6 sheets filo pastry; Olive oil to drizzle

Kelly Evans @cook_12380646

A deliciously tasty chicken pie. I also added aspargus to this one.

Kelly Evans @cook_12380646

A deliciously tasty chicken pie. I also added aspargus to this one.

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Ingredients

4 servings

4chicken breasts, diced
1large leek
150 gmushrooms
1red pepper
100 mlcreme fraiche
300 mlchicken stock
2 tbspcornflour
25 gbutter
6 sheetsfilo pastry
Olive oil to drizzle

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Steps

1

Chop the leeks, dice the pepper and slice mushrooms.
2

Melt butter in a large frying pan and gently cook off leeks.
3

Add the diced chicken and turn up the heat a little. After 3 minutes add the red pepper and mushrooms. Cook for a further 3 minutes.
4

Pour in chicken stock and bring to the boil. Mix the cornflour with a little water to make a paste then add to the pan and stir.
5

Bring back to the boil and add creme fraiche. Cook for 2 minutes.
6

Pour into a large oven proof dish. Take a sheet of filo pastry and scrunch up, place on top of pie filling. Repeat until mixture is covered in pastry.
7

Drizzle olive oil over and bake at 190c for 20 mins until golden brown.