This easy chicken pie is a great way to use up leftover roast chicken and potatos! Great comfort food!
Preheat the oven to 180C.
Cook the potato cubes in a saucepan of boiling water for 5 mins or untill slightly soft. If using leftover roast potatos slice them into cubes. Set the potatos aside.
Melt half of the butter in a frypan (a large deep frypan is best but a wok will also do) and cook the chicken breast untill cooked through. Remove from the pan and slice the breast in half, then each half into small slices. If using leftover roast chicken slice it in the same fashion. Set the chicken aside.
Melt the remaining butter in the frypan and add the sliced leeks and bacon. Cook for 4 mins stirring constantly or untill the leeks have gone slightly soft and the bacon is browned.
Add the potatos and the chicken and stir untill heated through.
Sprinkle in the flour and stir through the mix for one minute.
Gradually add the milk while stirring the mixture through. Add the mustard and salt and pepper to taste. Leave the mixture to simmer untill a thick creamy consistency is reached. ( If your mixture gets too thick just add a little more milk)
Line a deep pie dish with half of the filo pastry.
Spoon the filling into the dish and cover with one sheet of pastry. Brush the sheet of pastry withthe melted butter and lay another sheet on top. Brush this sheet with melted butter.
Cut the remaining pastry into strips and fold them on top of the pie to create a ruffled effect (It looks better if its not neat!) Brush the strips with melted butter.
Cook the pie in the preheated oven for 35-40 mins or untill golden brown and crisp. Serve hot and enjoy!
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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