Scrunchy topped chicken, leek & sweetcorn pie

A delicious chicken pie with a light, crisp pastry topping

• Cooking: 70 mins
• Serves: 4

What you need:

• Equipment
• Deep non-stick frying pan
• Ovenproof dish

Ingredients:

• 25g butter
• 2 large leeks, trimmed and sliced
• 25g plain flour
• 350ml chicken stock
• 150ml single cream
• 350g cooked chicken, cut into bite-size pieces
• 100g sliced ham, roughly shredded
• 340g can Green Giant Niblets, drained

Topping:

• 15g butter, melted
• 3 -4 sheets filo pastry ( approx 125g)

What you do:

1. Heat the oven to 190C/375F/gas mark 5
2. Melt the butter and cook the leeks over a gentle heat for 10 minutes until softened.
3. Stir in the flour then when absorbed into the mixture, gradually add the stock and cream. Bring the sauce to simmer then add the, chicken, ham and sweetcorn and the chicken, cook gently for 2-3 minutes then transfer to a 2.5-3L ovenproof dish.
4. Tear the filo pastry into wide strips. Lightly brush with butter then casually arrange over the pie filling to create a ruffled effect.
5. Bake the pie for 35-40 minutes until the pastry is crisp and golden.

Handy cook's tips:

If preferred, use 250g baby button mushrooms instead of the leeks.

It may be convenient to buy a ready spit roasted chicken from the supermarket, make sure all the skin is removed

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