Chicken, Leek and Potato Pie
1 kg chicken breast, chopped
2 small leeks, thickly sliced
750g potatoes, chopped
50g (1/3 C) plain flour
180ml (¾ C) skim milk
250ml chicken stock
Sea salt and pepper
12 sheets filo pastry (less if one dish)
1 egg white, lightly beaten
2 small leeks, thickly sliced
750g potatoes, chopped
50g (1/3 C) plain flour
180ml (¾ C) skim milk
250ml chicken stock
Sea salt and pepper
12 sheets filo pastry (less if one dish)
1 egg white, lightly beaten
Cook chicken in batches in large pan until browned, remove. Pre-cook potato halfway. Cook leek and potato in same pan, stirring until both are soft. Add flour, cook stirring until mixture bubbles. Remove from heat and gradually stir in milk and stock. Cook stirring until boils and thickens. Season with salt and pepper. Remove from heat, stir in chicken. Spoon filling into dish (or 6 cups) and top with sheets of scrunched pastry. Brush with egg white. Bake at 180°C for 20 mins or until pastry browned.