Once again combining chicken and mushroom, and adding leeks from our box and some ready made filo pastry (because which parents of a newborn want to spend time making that!?) it makes a deliciously creamy dish, with a great crunch on top! The recipe comes from 'Grandma's Best Recipes'. Not my actual Grandmother's unfortunately. But it's a good book!!
225g/8oz potatoes, cubed
5 tbsp butter
1 skinless chicken breast, cubed
1 leek, sliced
150g mushrooms, sliced
2 1/2 tbsp plain flour
1 tbsp Dijon mustard
1 tbsp chopped fresh sage
225g filo pastry, thawed if frozen
3 tbsp butter, melted
Salt and pepper
1. Preheat the oven to 180°C/350°F. Cook the potato cubes in a saucepan of boiling water for 5 minutes. Drain and set aside.
2. Melt the butter in a frying pan and cook the chicken cubes for 5 minutes or until browned all over.
5. Cut the remaining filo pastry into strips and fold them on to the top of pie to create a ruffled effect. Brush the strips with the melted butter and cook in the preheated oven for 45 minutes or until golden brown and crisp. Serve hot.