Chicken, leek and mushroom pan pie
(at time of publication)
- 1 leek, white part only, thinly sliced
- 200g Swiss brown mushrooms, thickly sliced
- 1 large carrot, roughly chopped
- 2 garlic cloves, crushed
- 2 tablespoons Dijon mustard
- 300ml light cooking cream
- 3 cups shredded cooked chicken
- 8 sheets filo pastry
- 2 teaspoons fennel seeds
- 2 teaspoons sesame seeds
- 120g mixed salad leaves, to serve
1 Preheat oven to 180°C. Lightly spray a 25cm (top measurement), 6-cup capacity, non-stick baking dish and heat over medium-high heat. Add leek, mushroom and carrot and cook, stirring, for 5 minutes or until leek softens.
2 Add garlic, mustard and cream and cook, stirring, for 5 minutes or until mixture comes to the boil. Add chicken and cook, stirring, for 5 minutes.
3 Lightly spray filo sheets with olive oil. Scrunch into rough balls, then place over chicken mix in pan to cover. Spray top with oil and sprinkle with seeds.
4 Bake pie for 10 minutes or until filo pastry is golden. Serve with mixed salad leaves.
Nutrition Info (per serve)
Total fat 19.3g
–Saturated fat 8.1g
Dietary fibre 6.3g
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