Creamy chicken, leek and mushroom pie
A hearty yet fresh meal perfect for the approach of Spring
Published: August 10, 2020 at 1:48 pm
Ingredients
- 1 can of Cream of mushroom soup (400g)
- 2tbsp Olive oil for baking
- 2 Chicken breasts diced
- 500g Leek washed and sliced
- 200g Carrots chopped
- 250g Button mushrooms sliced
- 200g Potatoes diced
- 4 sheets of Ready made filo pastry
- Salt and pepper to taste
Method
Step 1
Preheat the oven to 200°C
Step 2
Heat the olive oil in a deep pan, add chicken and brown on high heat
Step 3
Add the carrots, potatoes and mushrooms to the pan and bake on high heat. Add the leeks 5 minutes later and cook until leeks are soft
Step 4
Add the cream of chicken soup with a pinch of black pepper, simmer for 5 minutes
Step 5
Pour into an ovenproof dish, then take the sheets of filo pastry and scrunch them on top of the filling until the dish is covered
Step 6
Bake for 10 minutes or until the pastry is golden brown
Recipe courtesy of Heinz, which is celebrating its 110th anniversary in the UK in 2020