SUMMER GREEN
CHICKEN PIE

YIELD: Serves 8-10

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INGREDIENTS

PIE FILLING

  • 1.5 kg Chicken breast fillets
  • ¼ cup Oil, for frying
  • 4 small Onions, chopped
  • 4 large Leeks, sliced
  • 2½ cups Milk
  • 120 g (1 sachet) Chicken & Mushroom Pie R/P (08440024)
  • 2 cups Baby peas
  • 100 g Baby spinach leaves

PASTRY

  • 1 Tbsp Lemon & Herb Sprinkle (04185010)
  • 50 g Butter, melted
  • 250 g Phyllo pastry

METHOD

1. For the pie filling: Steam the chicken fillets for 15 - 20 minutes. Leave to cool, then shred the cooked chicken. 2. Heat the oil in a large pot and fry the onions until soft and transparent. Add the leeks and chicken and fry for 1 - 2 minutes. 3. Mix together the milk and Chicken & Mushroom Pie R/P and pour over the chicken mixture. Bring to the boil, reduce the heat and simmer for 15 - 20 minutes or until thickened, stirring occasionally. 4. Add the peas and spinach and cook for further ± 5 minutes. Spoon the chicken mixture into a serving dish and leave to cool. 5. For the pastry: Preheat an oven to 180°C. 6. Mix the Lemon & Herb Sprinkle into the melted butter. 7. Lay one sheet of phyllo pastry onto a clean surface. Using a pastry brush, coat with the butter mixture and top with a second layer of pastry. Repeat with remaining pastry. 8. Arrange on top of the chicken filling. 9. Bake for 30 - 40 minutes or until the pastry is golden brown and crisp. Allow to stand for ± 10 minutes before serving.