Leek, Potato And Cream Chicken Filo Pie
Wednesday, October 7, 2020
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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
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proteinContent: n a
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