A real winner of a chicken dinner! It can be hard to choose just a few fillings for a pie, so why not put them all in? This pie is some of the best comfort food around, a big creamy bowl of happiness. A great option for a different Sunday dinner and something that everyone will like, surely. Cheesy, creamy, chickeny and tasty, it is easy to make and even easier to eat!
This pie uses filo pastry as a topping, which is apparently a healthier option, but certainly adds to the whole dish with it’s satisfying crunch and lighter texture.
Enjoy!
(6 votes, average: 4.00 out of 5)
Loading...Ingredients
- 3 chicken breasts
- 2 x 500ml chicken stock
- 2 leeks
- 200g button mushrooms
- 100ml whole milk
- 2 tablespoons creme fraiche
- 35g cheddar cheese
- 20g parmesan cheese
- 100g cooked ham, chopped into chunks.
- 1 teaspoon dijon mustard
- Thyme, tarragon, salt and pepper
- 25g butter
- 25g plain flour
- 270g shop-bought filo pastry
- Extra butter for frying and brushing pastry
Instructions
First, poach the chicken breasts in stock for 15 minutes and allow to cool. Shred into large chunks using two forks.
Next, slice the leeks and fry in butter for 5 minutes, with salt and pepper, until softened. Set aside to cool.
Now slice the mushrooms and fry in a little butter until softened. Season well and set aside.
Using a large casserole-type saucepan, melt the butter over a gentle heat. When melted, add the flour and stir to make a paste. Add the stock a little at a time, stirring as you go so that you have a thick sauce. Add some full-fat milk and stir in. You should have a creamy, thick sauce.
Now, add the ham chunks, teh cooked chicken, the leeks and the mushrooms and stir into the sauce.
Add some flavourings: the grated cheeses, the creme fraiche, the mustard, some thyme leaves and the chopped tarragon. Season with salt and pepper and simmer for 10 minutes. Remove from the heat and allow to cool.
When the filling has cooled, transfer to the pie dish that you will use to serve the pie.
Working quickly, add layers of filo pastry to the top, rotating each one slightly so they hang out over the edges.
Fold in and scrunch the edges of the pastry and brush all over with melted butter.
Cook in a preheated oven at 180º or until the sauce is bubbling and the pastry is golden brown.
Serve with boiled or mashed potatoes and some green vegetables.
Notes
Always go for free range organic chicken if you can, it really does taste much better as well as being ethically sourced. For some extra-flavour hacks: add Worcestershire sauce and porcini mushroom powder to the mushrooms as they cook and use smoked ham for extra flavour.
Brina
October 19, 2020 at 8:22 pmAbsolutely delicious recipe!