Light Chicken & Leek Pie

Ingredients

• 500g cooked chicken breast, shredded
• 3 leeks, sliced
• 200g mushrooms, sliced
• 300ml chicken stock
• 150ml reduced-fat crème fraîche
• 1 tbsp cornflour
• 2 garlic cloves, minced
• 4 sheets filo pastry
• 1 tbsp olive oil
• Fresh thyme
• Salt and pepper

Method

1. 1

   Soften leeks and garlic in oil 5 min. Add mushrooms, cook 3 min.

2. 2

   Mix cornflour with a little stock. Add remaining stock and crème fraîche.

3. 3

   Stir into vegetables, simmer 5 min until thickened.

4. 4

   Add chicken and thyme. Transfer to pie dish.

5. 5

   Layer filo sheets on top, brush with oil.

6. 6

   Bake at 190°C for 20–25 min until golden.