Chicken and Sweetcorn Filo Pot Pie

• 3 tbspolive oil, divided
• 600gboneless, skinless chicken thigh fillets, cut into 2cm pieces
• 2leeks, trimmed, halved, rinsed well and thinly sliced
• 1large carrot, coarsely grated
• 2garlic cloves, finely chopped
• 35gplain flour
• 500mlchicken stock
• 200mlwhole milk
• 1 tbspDijon mustard
• 1 tspcider vinegar
• 198gdrained sweetcorn (about 1 × 340g tin)
• 150gfrozen peas
• Fine salt, to taste
• Black pepper, to taste
• 270gfilo pastry, kept covered with a barely damp clean tea towel

Method

1. 1Heat the oven to 200°C fan. Put a 3-litre oven dish on the worktop and heat 1 tbsp of the olive oil in a large deep frying pan or casserole over a medium-high heat.
2. 2Add the chicken, season with salt and pepper, and cook for 5 minutes until lightly coloured at the edges. It does not need to be cooked through yet.
3. 3Add the leeks and grated carrot. Cook for 8 minutes until the leeks are soft and the carrot has melted into the vegetables, stirring regularly.
4. 4Add the garlic and cook for 1 minute until fragrant. Stir in the flour and cook for 1 minute until it has coated the vegetables and no dry patches remain.
5. 5Gradually pour in the chicken stock and milk, stirring as you go. Bring to a gentle simmer and cook for 5 minutes until the sauce is glossy and thick enough to lightly coat the chicken.
6. 6Stir in the mustard, cider vinegar, sweetcorn and peas. Cook for 3 minutes until the peas are bright and the filling is bubbling, then check the chicken is steaming hot throughout with no pink remaining. Tip into the oven dish.
7. 7Loosely scrunch each sheet of filo over the filling, leaving plenty of rough peaks rather than pressing it flat. Brush with the remaining 2 tbsp olive oil, making sure the exposed pastry is lightly coated.
8. 8Bake for 25 minutes until the filo is deeply golden and crisp and the filling is bubbling at the centre. Rest for 10 minutes until the sauce settles enough to spoon neatly.

Per serving

kcal

647

protein

43g

fibre

7.6g

carbs

66.4g

fat

22.3g