Chicken, Leek & Mushroom filo pie
1. Pre-heat the oven to 180° fan bake. 2. In a large pan, brown the chicken with some butter and season well. Remove from pan once browned and set aside. 3. Using the same pan, add some more butter,...
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Cooking tools:
- Oven
- Pan
- Pastry brush
- Dish
- Spoon
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Kitchen towel
Ingredients
- 2 packs of chicken thighs - sliced 1cm thick
- Knob of Lewis Road Lightly Salted Butter
- 1 brown onion - diced
- 4 garlic cloves - diced
- 2 leeks – sliced into 1cm thick rounds
- 250g large mushrooms - sliced
- 3/4 cup of Lewis Road Half & Half
- 250ml vegetable stock
- 2 heaped tbsp cornflour
- 1 heaped tbsp Dijon mustard
- Big handful of fresh thyme (about ¼ cup)
- Filo pastry sheets – quantity will vary depending on the size of your dish
- Extra oil for brushing on the filo
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