The most delicious chicken pie with only one pot to wash up… perfect.
Keep the pie in the oven until the pastry is nice and golden.
Cooking time (Includes Preparation Time): 50 Minutes
500g Skinless/Boneless Chicken Thighs - £2.00
2 Knob of Butter - £1.00
3 Leeks - £0.70
200g Mushrooms - £0.80
2 tbsp Plain Flour - £0.40
330ml Cider - £1.26
150ml Double Cream - £0.70
1 Tbsp Wholegrain Mustard (plus more to serve) - £0.55
1 Small Pack Parsley - £0.70
1 Pack Filo Pastry - £1.85
Total Cost - £9.96
Preheat oven to 220C/200C fan.
Dice up your chicken thighs into chunks, season with salt and pepper. Brown them off in an ovenproof frying pan you are going to cook your pie in. Remove the chicken from the pan and set aside.
Finely slice the leeks and cut the mushrooms into quarter. Melt a knob of butter in the pan, add the leeks and cook for 2-3 minutes until wilted. Whack in the mushrooms with a pinch of salt and fry until soft.
Sprinkle in the flour. Give everything a good mix, cook for a minute then pour in the cider. Bubble away for a minute then add the cream and mustard. Stir the sauce until combined then re add the chicken with 3/4 of the parsley. Season and take off the heat.
Melt the second knob of butter then use it to brush 6 filo sheets. Crumple the pastry with your hands and place on top of the pie filling. Once the whole filling is covered transfer to the oven. Cook for 20 minutes or until the pastry is golden brown. Sprinkle over the remaining parsley and serve with mustard.