Mini Filo Chicken, Leek and Mushroom Pot Pies
By not-recognized
Published on 04 November 2021
Made into individual portions, these mini filo chicken, leek and mushroom pot pies are super simple to prepare and freeze ahead and cook on a day when you have less time. Shredded chicken, softened sweet leeks and earthy mushrooms are coated in a creamy sauce with mustard and thyme then topped with flaky filo pastry for buttery crunchy goodness. Serve with greens.Time and servings
45 minsTotal time
4Servings
5 minsPrep time
40 minsCooking time
Ingredients
- 2 tbsp of oil
- 500 g of boneless chicken thighs, shredded
- 2 large leeks, washed and sliced
- 290 g of family pack chestnut mushrooms, sliced
- 50 g of unsalted butter
- 100 g of plain flour
- 300 ml of chicken stock
- 200 g of frozen peas
- 1 tsp of mustard
- 1 tsp of thyme leaves
- 100 ml of single low-fat cream
- 270 g of filo pastry
- 1 medium free-range egg, beaten
- 1 tbsp of black onion seeds, optional
- 1 cup of broccoli, to serve
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. In a large non-stick frying pan add 1 tbsp of olive oil with the chopped chicken. Fry for 6 mins over a medium-high heat until turning golden. Add the leeks and mushrooms and reduce to a medium heat. Cook for 8 mins or until softened.Step 2
Turn down the heat, add the butter with the flour and mix to create a paste. Slowly pour in the stock and keep mixing as the sauce thickens. Add the peas, mustard and thyme then bring to a simmer for 2-3 mins. Pour in the cream and simmer for 10 mins.Step 3
Evenly pour the mixture into 4 mini (12x15cm) pie dishes. Brush the sheets of filo pastry with the beaten egg then scrunch up and pop on top of the mixture evenly until it’s all used up. Sprinkle with black onion seeds, if you like.Step 4
Bake in the oven for 20-25 mins until turning golden brown. Take out the oven and serve with steamed broccoli.