Chicken, leek and mushroom pan pie
- 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
Log In or Sign Up to save this recipe to your shopping list.
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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.