Chicken and Leek Pot Pie with Crispy Filo Topping Buttered Carrots and Broccoli

Preheat oven to 180°C. Trim the roots and dark green part of the leek. Cut the leeks in half lengthways. Wash under a running tap, fan the layers and rinse away any trapped grit. Cut into half moon slices. Peel and cut carrots into batons. Pick and chop flatleaf parsley leaves. Cut florets of broccoli.

Add a drizzle of olive oil to a frying pan over a medium high heat. Saute leek and chicken for 3 minutes. Mix together chicken stock concentrate, cornflour and 1 cup of water. Add mix to the pan and simmer for 2 minutes. If the sauce becomes too thick add some more water. Add peas and parsley to the pan and remove from heat. Check seasoning.

Spoon chicken filling into an ovenproof dish and set aside to cool slightly. Unfold filo pastry onto a flat surface. Scrunch up each individual sheet and and place on top of the chicken and veg. Continue until you have covered the entire dish. Melt butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes or until golden brown.

While the pie is baking, place broccoli and carrots in a pot of water and bring to the boil. Simmer for 5 minutes. Drain broccoli and carrots and toss in remaining butter and season with salt and pepper.

When the pie is golden brown remove from the oven. Divide the pie and the veg between plates and serve. Enjoy!

Preheat oven to 180°C. Trim the roots and dark green part of the leek. Cut the leeks in half lengthways. Wash under a running tap, fan the layers and rinse away any trapped grit. Cut into half moon slices. Peel and cut carrots into batons. Pick and chop flatleaf parsley leaves. Cut florets of broccoli.

Add a drizzle of olive oil to a frying pan over a medium high heat. Saute leek and chicken for 3 minutes. Mix together chicken stock concentrate, cornflour and 1¹⁄₂ cups of water. Add the mix to the pan and simmer for 2 minutes. If the sauce becomes too thick add some more water. Add peas and parsley to the pan and remove from heat. Check seasoning.

Spoon chicken filling into an ovenproof dish and set aside to cool slightly. Unfold filo pastry onto a flat surface. Scrunch up each individual sheet and and place on top of the chicken and veg. Continue until you have covered the entire dish. Melt butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes or until golden brown.

While the pie is baking, place broccoli and carrots in a pot of water and bring to the boil. Simmer for 5 minutes. Drain broccoli and carrots and toss in remaining butter and season with salt and pepper.

When the pie is golden brown remove from the oven. Divide the pie and the veg between plates and serve. Enjoy!

Preheat oven to 180°C. Trim the roots and dark green part of the leek. Cut the leeks in half lengthways. Wash under a running tap, fan the layers and rinse away any trapped grit. Cut into half moon slices. Peel and cut carrots into batons. Pick and chop flatleaf parsley leaves. Cut florets of broccoli.

Add a drizzle of olive oil to a frying pan over a medium high heat. Saute leek and chicken for 3 minutes. Mix together chicken stock concentrate, cornflour and ³⁄₄ cup of water. Add mix to the pan and simmer for 2 minutes. If the sauce becomes too thick add some more water. Add peas and parsley to the pan and remove from heat. Check seasoning.

Spoon chicken filling into an ovenproof dish and set aside to cool slightly. Unfold filo pastry onto a flat surface. Scrunch up each individual sheet and and place on top of the chicken and veg. Continue until you have covered the entire dish. Melt butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes or until golden brown.

While the pie is baking, place broccoli and carrots in a pot of water and bring to the boil. Simmer for 5 minutes. Drain broccoli and carrots and toss in remaining butter and season with salt and pepper.

When the pie is golden brown remove from the oven. Divide the pie and the veg between plates and serve. Enjoy!

Preheat oven to 180°C. Trim the roots and dark green part of the leek. Cut the leeks in half lengthways. Wash under a running tap, fan the layers and rinse away any trapped grit. Cut into half moon slices. Peel and cut carrots into batons. Pick and chop flatleaf parsley leaves. Cut florets of broccoli.

Add a drizzle of olive oil to a frying pan over a medium high heat. Saute leek and chicken for 3 minutes. Mix together chicken stock concentrate, cornflour and ³⁄₄ cup of water. Add mix to the pan and simmer for 2 minutes. If the sauce becomes too thick add some more water. Add peas and parsley to the pan and remove from heat. Check seasoning.

Spoon chicken filling into an ovenproof dish and set aside to cool slightly. Unfold filo pastry onto a flat surface. Scrunch up each individual sheet and and place on top of the chicken and veg. Continue until you have covered the entire dish. Melt butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes or until golden brown.

While the pie is baking, place broccoli and carrots in a pot of water and bring to the boil. Simmer for 5 minutes. Drain broccoli and carrots and toss in remaining butter and season with salt and pepper.

When the pie is golden brown remove from the oven. Divide the pie and the veg between plates and serve. Enjoy!

Preheat oven to 180°C. Trim the roots and dark green part of the leek. Cut the leeks in half lengthways. Wash under a running tap, fan the layers and rinse away any trapped grit. Cut into half moon slices. Peel and cut carrots into batons. Pick and chop flatleaf parsley leaves. Cut florets of broccoli.

Add a drizzle of olive oil to a frying pan over a medium high heat. Saute leek and chicken for 3 minutes. Mix together chicken stock concentrate, cornflour and ³⁄₄ cup of water. Add mix to the pan and simmer for 2 minutes. If the sauce becomes too thick add some more water. Add peas and parsley to the pan and remove from heat. Check seasoning.

Spoon chicken filling into an ovenproof dish and set aside to cool slightly. Unfold filo pastry onto a flat surface. Scrunch up each individual sheet and and place on top of the chicken and veg. Continue until you have covered the entire dish. Melt butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes or until golden brown.

While the pie is baking, place broccoli and carrots in a pot of water and bring to the boil. Simmer for 5 minutes. Drain broccoli and carrots and toss in remaining butter and season with salt and pepper.

When the pie is golden brown remove from the oven. Divide the pie and the veg between plates and serve. Enjoy!

Preheat oven to 180°C. Trim the roots and dark green part of the leek. Cut the leeks in half lengthways. Wash under a running tap, fan the layers and rinse away any trapped grit. Cut into half moon slices. Peel and cut carrots into batons. Pick and chop flatleaf parsley leaves. Cut florets of broccoli.

Add a drizzle of olive oil to a frying pan over a medium high heat. Saute leek and chicken for 3 minutes. Mix together chicken stock concentrate, cornflour and ³⁄₄ cup of water. Add mix to the pan and simmer for 2 minutes. If the sauce becomes too thick add some more water. Add peas and parsley to the pan and remove from heat. Check seasoning.

Spoon chicken filling into an ovenproof dish and set aside to cool slightly. Unfold filo pastry onto a flat surface. Scrunch up each individual sheet and and place on top of the chicken and veg. Continue until you have covered the entire dish. Melt butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes or until golden brown.

While the pie is baking, place broccoli and carrots in a pot of water and bring to the boil. Simmer for 5 minutes. Drain broccoli and carrots and toss in remaining butter and season with salt and pepper.

When the pie is golden brown remove from the oven. Divide the pie and the veg between plates and serve. Enjoy!