Chicken & Mushroom Filo Pie | Pearl Brathwaite

An easy weeknight, or weekend recipe that takes no more than 1 hour to cook. This is also a good recipe if you want to use up some leftover chicken or vegetables that you have in the fridge. Sautee them in a pan, make a white sauce/add some cream, then stock, cover with patsry and pop in the oven.

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Ingredients:
350g chicken, diced
1.5tbsp. of butter
1.5 leeks, chopped
200g mushrooms
100g pancetta (optional)
350ml chicken stock
100ml crème fraîche
80g spinach, washed
1 tbs olive oil
2 tsp. dijon/wholegrain mustard
2 tbs. fresh parsley, chopped
8 - 10 sheets of filo pastry


Season chicken:
1 1/2 tbsp. Tarragon
1 tbsp. Cayenne Pepper
1/2 tbps. Chicken Seasoning


Method:

Preheat oven to 180 degrees C.
Season the chicken with tarragon, cayenne pepper, chicken seasoning and set aside. Slice the leeks and mushrooms and also set aside.
Heat up 1.5 tbsp. of butter in a deep pan, sauté the leeks and pancetta for 5 minutes on low heat until both are soft. Add in mushrooms and continue to cook for 3 minutes. Add the chicken to the pan and fry on medium heat until cooked. Pour in chicken stock and simmer on low heat for 10 minutes. Control consistency of the sauce by adding in 1 tbsp. of flour mixed with water. Stir in 2 tsp. of mustard, followed by the cream/crème fraîche. When the sauce has thickened, turn off the heat and stir in the spinach. Carefully scrunch individual sheets of filo pastry and place on top to coat the chicken pie. Drizzle the sheets with some olive oil and bake for 20 - 25 minutes until the tops of the filo are golden.