Healthier chicken and leek pie recipe
Ready in under an hour, this healthy chicken pie with leeks and crisp filo pastry makes for a comforting midweek meal.
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Cooking tools:
- Pie dish
- Skillet
- Oven
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Pastry brush
- Kitchen towel
Ingredients
- 2 tbsp olive oil, plus extra for brushing
- 4 small carrots, cut into 2cm pieces
- 4 leeks, finely sliced
- 6 British free-range skinless and boneless chicken thigh fillets, cut into 3cm pieces
- 2 tbsp dijon mustard
- 2 tbsp plain flour
- 200ml dry white wine
- 200ml hot chicken stock
- 20g fresh flatleaf parsley, chopped, plus extra to serve
- 4 filo pastry sheets
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