Creamy chicken, leek and mushroom pie
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
