Leek, Potato And Cream Chicken Filo Pie

Leek, cream and chicken are a winning combination. Try this tasty pie to get your comfort food fix.

The ingredient of Leek Potato And Cream Chicken Filo Pie

• 1 tbsp olive oil
• 600g potatoes peeled and cut into 3cm cubes
• 2 rashers bacon rind removed and thinly sliced
• 1 tbsp rosemary leaves chopped
• 600g chicken breast cut into bite sized pieces
• 1 leek white part only washed and sliced
• 2 tbsp plain flour
• 180ml bulla cooking cream
• 125ml chicken stock
• 8 10 sheets filo pastry
• steamed greens such as broccolini to serve

The Instruction of leek potato and cream chicken filo pie

• preheat oven 220c 200c fan forced place the oil potato bacon rosemary salt and pepper in a deep sided oven proof dish toss to combine bake for 15 u2013 20 minutes or until potato is golden and just tender
• in a large frying pan heat butter over medium high heat until melted add chicken and cook stirring for 5 minutes or until golden add leeks and cook a further 3 5 minutes or until leek softens sprinkle flour over chicken mixture and cook stirring for 3 4 minutes add cooking cream and stock and stir forming a sauce reduce heat and simmer for 3 4 minutes or until slightly thickened
• spoon chicken mixture over potatoes ruffle 8 10 individual sheets of filo pastry place over chicken and potato mixture to cover and trim to fit around edges spray lightly with baking spray return to oven and bake for 8 minutes or until the pastry is golden serve with steamed greens

Nutritions of Leek Potato And Cream Chicken Filo Pie

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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