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Best Creamy Chicken & Leek Filo Pie Recipe 💫 A healthier pie option for when your craving comfort.

Ever fancy a delicious pie but don't want the stodgy full up feeling after... this is your recipe... see below for the simple and quick filo pie recipe or hit this link to go straight to my website 👇 https://www.katiecooks.co.uk/recipes/... More about the recipe..... feel free to swap out any of the 'filling' ingredients to suit your tastes, some examples of switches I like to make sometimes, swap dried parsley for tarragon, add some frozen peas or maybe some diced carrots 😋 maybe leave out the cream entirely or sometimes I like to use chicken sausages instead of chicken breast, and have just a super savoury chicken gravy pie. how ever you like to enjoy your chicken pie I hope that this is an easy to follow and tasty beginners recipe to help you with your homecooking adventure! 💫Recipe ✨Serves 4 ✨Cooking time around 1hour 💫Ingredients 2 large chicken breasts, diced 2tbsp olive oil 1 onion, diced 1 leek, washed and sliced 1/2tsp each of salt and pepper 3tbsp freshly chopped tarragon(or 2tsp dried parsley) 4 tbsp of butter (2 for the sauce and 2 for brushing the pastry) 2 tbsp plain flour 600ml hot chicken stock 100ml double cream Packet of filo pastry 💫Method Heat the olive oil in a medium sized saucepan and add the diced chicken, cook on a medium to high heat until they have a nice colour, they should be partially cooked through, remove and set aside. In the same pan but on a medium heat, add the onion and leek and a splash of water, about 100ml, this will deglaze the pan and help the leeks to cook. Cook gently for 10mins until the leeks and onions are nice and soft. You can add the chopped tarragon and salt and pepper half way through. Now that everything is softened and the tarragon is nice and fragrant add 2tbsp of butter, let it melt. Once melted add the flour and stir. This will immediately dry your pan up so do keep and eye on it and stir it often until the flour is cooked out. (Cooked out means to cook slightly this way the flour doesn't taste of raw flour in the sauce) This will just take a few minutes. Now begin to add the hot stock about 150ml at a time, whisking after each addition. The first couple of additions will make it look clumpy and quite frankly look like you've ruined it... but fear not, it's supposed to look like that. By the time you get to the last bit of stock you should have a lovely sauce. If its still a little thick then just add a bit more stock Your part cooked chicken should be cool enough to handle by now so at this point I like to slice mine into bitesize pieces, but you can leave them whole if you like. Either way pop them back into the sauce to finish cooking through. It's important now that you don't taste the sauce until the chicken is completely cooked through. Once you've added the chicken back in, let the sauce cook on a medium heat for about 20minutes, stirring occasionally until the chicken pieces are nicely cooked through. If the sauce gets too thick at any point just add a little more water. After this time test that the chicken is cooked through and if they are pour in the cream and mix well. Have a taste and add some more salt or pepper according to your taste. Remove from the heat and transfer into your pie dish, allow to full cool. Preheat the oven to 170c Its important to work quickly with the filo pastry so it doesn't dry out. Melt the remaining 2tbsp of butter and brush a sheet of filo, lay that onto of the pie filling. Now to assemble the rest of the filling brush butter on another sheet of filo on one side rip it tidily into 3 strips, loosely crumple and put each piece on top of the pie, continue with all the other sheets or until your pie is fully topped with lovely crumpled filo. So once it's cooked it will look like the picture below. Pop in the oven and bake for 35 minutes, or until golden and crisp. Let me know what you think of this cheap and easy recipe in the comments!