(Recipe serves 4)
- 1 tsp coconut oil
- 1 1/2 leeks, sliced
- 4 garlic cloves, chopped
- 600g chicken breast, diced into 1 inch pieces
- 200g baby chestnut mushrooms, halved
- 1 tbsp flour
- 800ml chicken stock – I made this with 2 stock cubes
- 6 sprigs thyme, leaves picked
- 1 tin salt-free sweetcorn
- Handful of spinach
- 3 tbsps creme fraiche
- 5 sheets filo pastry (weighs approx 100g)
- 600g maris piper potatoes, cut into chunks to boil for mash
- 4 garlic cloves, finely chopped or crushed
- Good splash of any milk
- Salt and pepper
- Preheat your oven to 190C/375F/Gas mark 5.
- Start by frying the chicken in the coconut oil and some garlic powder in a large saucepan for 5-10 minutes, until just cooked through. Remove this from the pan into a bowl with a slotted spoon and set aside to add back in later.
- Fry the leeks and garlic in the same pan on a medium heat – add more coconut oil if you need to. Cook this for 8 minutes so the leeks are soft, then add in the mushrooms.
- Fry for a further 8 minutes before adding the flour and stirring well to coat everything. Pour in your chicken stock and add the thyme leaves then simmer for 10 minutes till it starts to thicken.
- Meanwhile, cook your potatoes by boiling in water for around 15 minutes (varies on how big you cut the potatoes).
- Add in the sweetcorn to your pie mixture and simmer for a further 5 minutes before turning off the heat and stirring in the spinach. Let the spinach wilt and stir in the crème fraiche. Season to taste with salt and pepper.
- Now make your pie by getting a square dish and filling with the mixture. Reserve some of the liquid to add to your gravy! Gently fold and scrunch each filo sheet and place on top of the mixture so the dish is covered.
- Cook this in the oven for 15-20 minutes or until the filo is golden and crispy.
- Drain your potatoes then mash with the milk, garlic, salt and pepper.
- Serve your pie and mash with your choice of veg and gravy!
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