An old favourite from my time in London. I think I found this recipe from Sainsbury’s online. I sometimes would put mashed potato on top instead of filo pastry. This Chicken Leek Pie, served with tenderstem broccoli, was always delicious!

Ingredients

• 1 tablespoon olive oil
• 4 medium leeks, sliced
• 2 garlic cloves, peeled and chopped
• 500g chicken fillets, diced
• 2 tablespoons wholegrain mustard
• 2 tablespoons cream cheese
• 50g unsalted butter
• 40g basics plain flour
• 300ml chicken stock
• 300ml semi skimmed milk
• 1 lemon, zest and juice
• Small bunch tarragon, chopped
• 200g garden peas
• 3 filo pastry sheets, halved
• 300g tenderstem broccoli

Instructions

• Preheat the oven to 200ºC, fan 180ºC, gas mark 6.
• Heat ½ tablespoon of the oil in a large frying pan. Cook the leeks for 10 minutes, adding the garlic for the last minute. Transfer to a bowl and set aside.
• Add the remaining oil to the pan and fry the chicken over a medium heat for 5 minutes, until golden brown. Stir through the mustard and cheese, then add to the leek mixture.
• In a saucepan, melt 25g butter and stir in the flour. Cook for 1 minute over a low heat, then remove from the heat and gradually add the chicken stock and milk, stirring well after each addition. Simmer for 2 minutes, until thickened. Stir in the lemon zest and juice, tarragon and peas.
• Stir the white sauce into the chicken and leek mixture so that everything is evenly mixed. Pour into 6 x 450ml ramekins or individual pie dishes. Melt the remaining 25g butter and brush over the filo sheets. Scrunch the a piece of the buttery pastry over each pie, then bake for 25 minutes until the top is crispy and golden brown.
• Meanwhile, boil the broccoli for 3-4 minutes, until tender. Drain and serve with the Chicken Leek Pie.