Takes 30 min to make and 20-25 min in the oven, 8 boneless and skinless chicken thighs, trimmed of any excess fat, 4 (each about 32cm x 18cm) fresh filo pastry sheets. Subscribe to delicious. We have sent you an activation link, please click this link to activate your account. Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Subscribe to delicious. Serve with cabbage and mash for true comfort food. magazine. Serve with seasonal vegetables. today for just £13.50 – that's HALF PRICE! Lay a sheet of filo on a chopping board and brush with olive oil, then place on top of the pie with the corners resting on the sides of the dish, then repeat the process, placing the next sheet slightly off-centre – the idea is to fan the sheets of filo. Preheat the oven to 200°C/fan180°C/gas 6. Season. Meaty mushrooms and moist chicken thighs make this easy stew recipe hearty and satisfying. https://www.goodhousekeeping.com/.../a535950/chicken-and-leek-filo-pie The pastry is amazing and perfectly marries with the chicken filling. Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook the sandy paste for 1 min, then stir in the chicken stock a ladleful at a time. Tender chicken, loads of veggies combined in a flavoursome stock, all put into a tender, buttery pastry, baked till golden and bubbling. Transform a ready-roasted chicken into this decadent chicken and mushroom fricassée recipe. Bake for 20-25 minutes, until the filling is bubbling (cover with foil if the pastry is browning too much). This gorgeous chicken, mushroom and leek pie, with a filo pastry topping, is a low-calorie option that doesn’t compromise on flavour. Stir in the flour, then gradually add the chicken stock and bubble for 7-8 minutes, until thickened. Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, … We love a good pie and this pie delivers. Takes 30 min to make and 20-25 min in the oven This gorgeous chicken, mushroom and leek pie, with a filo pastry topping, is a low-calorie option that doesn’t compromise on flavour. Take a look at our similar recipe too, which doesn’t contain mushrooms. Delicious magazine is a part of Eye to Eye Media Ltd. Remove the chicken and chop into pieces. We’ve used this chicken in a creamy sauce recipe to make a quick and easy pasta... Chicken and leek pie is a comfort food classic. You must be logged in to rate a recipe, click here to login. Take a look at our similar recipe too, which doesn’t contain mushrooms. Now you can stay up to date with all the latest news, recipes and offers. Meanwhile, put the leeks and 200ml water in a deep, non-stick frying pan and cook for 5 minutes, until the water has evaporated. Heat a third of the butter in a large saucepan, cook the leeks for 10 mins or until softened, then tip … Press the pastry gently into the edge of the dish. Brush both sides of the filo pastry sheets with egg and layer on top of the filling, scrunching the top layer. Put the chicken, bay leaves, onion and stock in a pan. Good Food DealReceive a free Graze box delivered straight to your door. Reserve the stock. What’s not to like. Recipe from Good Food magazine, February 2018. Chicken leek and mushroom pie has to be an all round favourite. Add the oil, thyme and mushrooms and fry for 2-3 minutes, stirring. Heat oven to 190C/170C fan/gas 5. ingredients chicken. Remove the bay leaves and pour into a 24cm x 20cm ovenproof dish. Spoon into a 20cm pie dish and leave to cool. Leave on a low heat to simmer for 5 mins, then stir the chicken, leek, mushrooms, cream and mustard into the sauce, add the parsley and season with salt and cracked black pepper. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Enter the email address associated with your account, and we'll send you a link to reset your password. If an account was found for this email address, we've emailed you instructions to reset your password. Brush every layer with oil, and on the last layer sprinkle over salt, thyme leaves and nigella seeds. New! Bake for about 1 hr until the pastry is deep golden, then remove from the oven and serve with buttered cabbage and mashed potato, if you like. Remove from the heat and stir in the chicken, yogurt and mustard (if using). Heat a third of the butter in a large saucepan, cook the leeks for 10 mins or until softened, then tip onto a plate and repeat with another third of the butter and the mushrooms. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. Bring the stock to a simmer and poach the chicken for 10 minutes, until cooked through.
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