Chicken And Leek Tray Bake Pie

Looking for an easy weeknight dinner? Look no further with this delicious tray bake pie.

The ingredient of Chicken And Leek Tray Bake Pie

• 2 1 2 tbsp massel salt reduced chicken stock powder
• 1 1 2 cups skim milk
• 2 tbsp extra virgin olive oil
• 900g chicken thigh fillets trimmed cut into 2cm pieces
• 2 large leeks white part only thinly sliced
• 1 tsp fresh thyme leaves plus extra sprigs to serve
• 1 3 cup plain flour
• 200g green beans trimmed halved
• 1 1 2 tbsp wholegrain mustard
• 1 2 cup light thickened cream for cooking
• 375g packet filo pastry see note
• extra virgin olive oil spray
• 2 tsp sesame seeds
• mixed salad leaves to serve

The Instruction of chicken and leek tray bake pie

• preheat oven to 220c 200c fan forced combine stock powder milk and 1 cup water in a large jug set aside
• heat oil in a 6cm deep 24cm x 34cm flameproof roasting pan over medium high heat add chicken cook stirring occasionally for 6 minutes or until browned add leek and thyme cook for 2 minutes or until softened sprinkle over flour cook stirring for 1 minute gradually add milk mixture stirring constantly cook stirring for 3 minutes or until mixture bubbles and thickens stir in beans mustard and cream remove from heat
• place 1 sheet of filo pastry on a flat surface spray with oil top with another sheet spray with oil using picture as guide scrunch up pastry into a small bundle and place on top of chicken mixture repeat with remaining filo pastry sheets to cover filling spray all over with oil sprinkle with sesame seeds bake for 15 minutes or until pastry is browned
• sprinkle pie with extra thyme sprigs and serve with salad

Nutritions of Chicken And Leek Tray Bake 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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