Ingredients
- 200 g of potatoes, diced
- 2 tins of heinz cream of chicken soup
- 2 tablespoons of olive oil, for baking
- 2 chicken breasts, diced
- 500 g of leek, washed and diced
- 200 g of carrots, chopped
- 250 g of button mushrooms
- 4 sheets of ready-made filo pastry
Method
Step 1
Preheat the oven to 200°C.Step 2
Heat the olive oil in a deep pan, add chicken and brown on high heat.Step 3
Add the carrots, potatoes and mushrooms to the pan and bake on high heat. Add the leeks 5 minutes later and cook until leek is soft.Step 4
Add the Heinz Cream of Chicken Soup with a pinch of black pepper, simmer for 5 minutes.Step 5
Pour into an ovenproof dish, take approximately 4 sheets filo pastry and scrunch them on top of the filling until the dish is covered.Step 6
Bake for 10 minutes or until the pastry is golden brown.