Leek, potato and cream chicken filo pie

Leek, cream and chicken are a winning combination. Try this tasty pie to get your comfort food fix.

Recipe «Leek, potato and cream chicken filo pie» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 600g potatoes, peeled and cut into 3cm cubes, 2 rashers bacon, rind removed and thinly sliced, 1 tbsp rosemary leaves, chopped, 600g chicken breast, cut into bite sized pieces , 1 leek, washed and sliced, 2 tbsp plain flour, 180ml Bulla cooking cream , 125ml chicken stock, 8 -10 sheets filo pastry, Steamed greens, such as broccolini, to serve.

Ingredients:

• 1 tbsp olive oil 
• 600g potatoes, peeled and cut into 3cm cubes 
• 2 rashers bacon, rind removed and thinly sliced 
• 1 tbsp rosemary leaves, chopped 
• 600g chicken breast, cut into bite sized pieces 
• 1 leek, washed and sliced 
• 2 tbsp plain flour 
• 180ml Bulla cooking cream 
• 125ml chicken stock 
• 8 -10 sheets filo pastry 
• Steamed greens, such as broccolini, to serve 

Instructions

1. 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.
2. 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.
3. 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.