Serves 4
INGREDIENTS:
560g chicken, cooked and shredded
80g butter
2 shallots, diced
2 leeks, sliced thinly
3 cloves garlic, crushed
1tsp fresh thyme leaves, finely chopped
90g fresh spinach
40g white plain flour
100ml white wine
500ml of chicken stock
150ml double cream
Zest of one lemon
1 tbsp Dijon mustard
160g frozen peas
8 asparagus spears, chopped into 2-inch pieces
2 tbsp fresh flat leaf parsley, chopped
sea salt and freshly ground black pepper
For the pastry
8 sheets filo pastry
2 tbsp melted butter
METHOD:
- Pre-heat the oven to 180oC / Gas mark 4.
- Place a frying pan or casserole dish over a medium heat and melt the butter. Then stir in the shallots, leeks, garlic and thyme and cook for 5 mins until soft. Next stir through the spinach and cook until it starts to wilt, about 2 minutes.
- Sprinkle the flour over the leeks and shallots, stir and cook for 1 minute. Next add the white wine, chicken stock, cream, mustard and lemon zest while stirring. Bring to a simmer and cook for 5 minutes or until mixture is a thick gravy like consistency. Season with sea salt and freshly ground black pepper.
- Add in the shredded cooked chicken, frozen peas, asparagus and chopped parsley. Stir well to combine then remove from heat and allow to cool slightly
- Transfer the pie filling to a pie dish or a shallow casserole dish. Scrunch the filo pastry sheets over the mixture, brush with melted butter and bake in the pre-heated oven for 20-25 minutes or until the pastry is golden brown and filling is bubbling at the sides.
