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

Read

fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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