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Chicken and leek tray bake pie
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Try this simple and tasty weeknight tray bake pie for dinner.
Ingredients:
  • 50.00 ml salt-reduced chicken stock powder
  • 386.25 gm skim milk
  • 36.40 gm extra virgin olive oil
  • 900g chicken thigh fillets, trimmed, cut into 2cm pieces
  • 2 large leeks, white part only, thinly sliced
  • 1 tsp fresh thyme leaves, plus extra sprigs to serve
  • 82.50 ml plain flour
  • 200g green beans, trimmed, halved
  • 35.10 gm wholegrain mustard
  • 125.00 ml light thickened cream for cooking
  • 375g packet filo pastry (see note)
  • Extra virgin olive oil spray
  • 6.00 gm sesame seeds
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced. In a large jug, mix together stock powder, milk, and 1 cup of water. Set aside for later.
  • In a flameproof roasting pan, heat oil over medium-high heat. Brown the chicken for about 6 minutes, then add leek and thyme, and cook until softened. Sprinkle in flour and cook for 1 minute before gradually stirring in milk mixture until thickened. Finally, stir in beans, mustard, and cream. Remove from heat and serve.
  • Lay down one sheet of filo pastry and spray with oil. Add another sheet on top and repeat the process. Gently scrunch the pastry into a bundle and place it on the chicken mixture, following the photo guide. Repeat with the rest of the filo sheets to cover the filling. Spray the entire pastry with oil, sprinkle with sesame seeds. Bake until the pastry is golden brown, about 15 minutes.
  • Garnish the pie generously with fresh thyme sprigs and accompany with a side salad.

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