Leek, cream and chicken are a winning combination. Try this tasty pie to get your comfort food fix.
- Preheat oven 220C (200C fan forced). Place the oil, potato, bacon, rosemary, salt and pepper in a deep sided oven proof dish, toss to combine. Bake for 15 – 20 minutes or until potato is golden and just tender.
- In a large frying pan heat butter over medium-high heat until melted, add chicken and cook stirring for 5 minutes, or until golden, add leeks and cook a further 3- 5 minutes or until leek softens. Sprinkle flour over chicken mixture and cook stirring, for 3-4 minutes. Add Bulla cooking cream and stock and stir, forming a sauce. Reduce heat and simmer for 3-4 minutes or until slightly thickened.
- Spoon chicken mixture over potatoes. Ruffle 8-10 individual sheets of filo pastry. Place over chicken and potato mixture to cover and trim to fit around edges. Spray lightly with baking spray. Return to oven and bake for 8 minutes or until the pastry is golden, serve with steamed greens.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set