HFG creamy chicken and leek pie

Instructions

1. Preheat oven to 200°C. Grease a 20cm x 30cm glass or ceramic pie dish.
2. Spray a large frying pan with oil and place over a medium-high heat. Cook chicken in batches for 3-4 minutes or until browned. Transfer into a bowl. Spray pan with a little more oil and add leek, thyme and garlic. Cook, stirring occasionally, for 5 minutes or until leek has softened.
3. Return chicken to pan. Add flour. Cook, stirring, for 1 minute or until combined. Add stock and stir to combine. Add sour cream and tarragon then season with pepper and stir to combine. Simmer, stirring occasionally, for 10 minutes or until chicken is almost cooked through and sauce has thickened. Remove from heat and set aside to cool for 10 minutes. Stir in peas and carrots.
4. Spoon mixture into prepared dish. Lightly spray sheets of filo with oil then fold each in half. Pleat each sheet (by lightly scrunching with your hands) and place over filling to cover pie completely. Brush with a little milk and cook for 20-25 minutes or until golden.
5. Combine mesclun and tomatoes. Drizzle with vinaigrette and serve with pie.