Oven Baked Free Range Chicken Breast & Leek Filo Pastry Pie

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, hob-safe oven-proof casserole dish with a drizzle of olive oil over a high heat

Once hot, add your diced chicken with a generous pinch of salt and cook for 3-4 min or until starting to brown

Chop your white cup mushrooms into quarters

Peel and finely slice your brown onion[s]

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Top, tail, peel and dice your carrot[s] finely

Peel and finely slice (don't chop!) your garlic

Add the sliced leek, sliced onion, chopped carrot, chopped mushrooms, chopped garlic and your dried thyme to the dish and cook for 1-2 min or until fragrant

Once fragrant, add 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up

Add 200ml [250ml] [350ml] boiled water and 150ml [200ml] [250ml] milk with your soft cheese and chicken stock mix and bring to a boil – this is your chicken pie filling

Take a sheet of your filo pastry and scrunch it up, top the chicken pie filling with the scrunched pastry and repeat until you have used all of the pastry

Spray the top of the filo pastry generously with vegetable oil

Put the dish in the oven, uncovered, for 25-30 min or until cooked through (no pink meat!) and the pastry is golden – this is your oven baked chicken & leek filo pastry pie