Ingredients
15 total- 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
4 stepsStep 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.