Ingredients for Chicken, Leek & Bacon Filo Pie
- 2 Tablespoon olive oil
- 100 gm Bacon Lardons
- 1 medium leek, thinly sliced
- 1 small onion, finely chopped
- 750 gm chicken breast, cut into 2 cm cubes
- 1 can condensed chicken soup mixed with 1/2 can of milk
- Topping
- 1 pack filo pastry
- 1 Tablespoon olive oil or melted butter
Cooking Instructions for making Chicken, Leek & Bacon Filo Pie
Pre heat oven to 200c, 180c fan.
On the hob Heat 1 tbs Olive oil in frying pan on low heat, add lardons and fry until cooked, do not overcook, drain and remove from pan. Leave the oil in the pan.
Into pan add onion and gently fry until soft (But not coloured) add leek and cook until soft, drain and remove from pan.
Add 1 tbs Olive oil heat gently, add chicken and seal on all sides, when sealed return lardons and onion/ leek mixture to pan.
Add condensed soup, milk and gently stir, season to taste with salt and pepper, pour in to a shallow pie dish.
Following the pack instructions for use.Cut the filo sheets in half, brush each sheet with olive oil or melted butter, scrunch up and arrange on top of chicken mixture until covered.
Place in pre heated oven for around 30 minutes, until pastry is golden and crispy,serve with your choice of vegetables. We had mangetoute.
You can leave out the leeks and add 150 gm sliced or quartered button mushrooms at step 2 and condensed mushroom soup instead of chicken soup at step 4.
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