Creamy chicken, leek and mushroom pie
A hearty yet fresh meal perfect for the approach of Spring
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Ingredients
- Cream of mushroom soup 1 can, (400g)
- Olive oil 2tbsp, for baking
- Chicken breasts 2, diced
- Leek 500g, washed and sliced
- Carrots 200g, chopped
- Button mushrooms 250g, sliced
- Potatoes 200g, diced
- Ready made filo pastry 4 sheets
- Salt and pepper to taste
Method
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Step 1
Preheat the oven to 200°C
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Step 2
Heat the olive oil in a deep pan, add chicken and brown on high heat
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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
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Step 4
Add the cream of chicken soup with a pinch of black pepper, simmer for 5 minutes
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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
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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
