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- Heat the oil in a large frying pan or shallow casserole dish. Add the chicken and lardons and cook until golden. Add the leeks and cook for 2-3 minutes, until softened. Scatter over the flour and stir until absorbed.
- Gradually pour in the stock and cook for five minutes, or until the chicken is cooked through with no pink meat showing and the sauce has thickened. Stir the crème fraîche or cream into the chicken mixture and season well. Add the fresh chopped parsley and stir. Carefully pour the mixture into a baking dish.
- Heat oven to 190°C/170°C fan/gas mark 5. Unroll the filo pastry and cover with a clean, damp tea-towel. Put a single sheet on a board and brush with a little of the melted butter. Roughly scrunch up the pastry and put on top of the chicken mixture. Continue with the remaining filo until the top of the pie is covered.
- Bake for 20-25 minutes until the filo is golden and the chicken mixture is bubbling.
Per serving: 697kcals, 36.2g fat (16.8g saturated), 53.2g carbs (4.1g sugars), 37.6g protein, 2.8g fibre, 0.513g sodium
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