Tue, 20 February 2018
Ingredients:
4 large chicken fillets-diced
2 medium sized leeks-sliced thinly
6 mushrooms-sliced
1 teaspoon wholegrain mustard
1oz/25g butter
1oz/25g plain flour
1/2 glass white wine
14floz/400ml milk
Topping:
8-10 sheets filo pastry (naturally defrosted)
3oz/75g butter-melted
1 Heat a large shallow saucepan with a oil.
2 Add in the chicken and cook for 4-5 minutes. Add in the leeks and mushrooms at this stage together with a little seasoning.
3 After a further 5 minutes sprinkle in the flour and use this to dry up any liquids in the pot (and thicken the sauce), Pour in the white wine and the milk at this stage and allow the mixture to come to a gentle boil whilst stirring all the time. If you like you could add a little cream as well. Season lightly and add the wholegrain mustard at this stage also.
4 Simmer for 5-6 minutes and then transfer to a large casserole dish.
5 Arrange the sheets of filo pastry onto a flat surface.
6 Brush with melted butter and then squash into rough shapes and place on top of the chicken mixture
bake in a preheated oven (190C/375F/Gas Mark 5) for approximately 20-25 minutes.
Wed, 30 April 2025
Chef: Paul Knapp
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