Chicken and Leek Pie

Oh my goodness this was delicious. I’ve been spanakopita obsessed all summer so I wanted to use the same buttery-filo pastry-vibe to create a chicken leek pie. Perfect Autumn cook up food. I mace this in a 22 inch caste iron pan and it feed four adults. Enjoy x

• 500 mls MFM Classic Chicken Broth
• 1 kilo chicken thighs
• 60 grams butter (plus an extra few tbsp for the filo layering)
• 1 leek chopped into thin rounds
• 3 stalks of celery finely chopped
• 2 tsp thyme leaves
• 1/2 cup milk
• 1 cup pouring cream
• 2 tsp wholegrain mustard
• 6 sheets filo pastry 

First pre heat the oven to 180 degree.

Bring the broth to a simmer in a saucepan and add the chicken thighs, bring back to the simmer then turn off and let them sit - lid on! - for 10 minutes. Repeat this step three times. Being sure not to let the broth ever boil (just a light simmer before turning the heat off and sitting). They should be cooked through after the third time. Chop roughly and set aside. Reserving 1 cup of poaching liquid.

In a large pan - preferably caste iron - heat the butter and caramelise the leek and celery. Around 10 minutes, stirring often. Add the thyme. Then the milk, cream and reserved poaching broth. Let the moisture simmer and thicken - around 10 minutes. Then str in the mustard and the thighs. 

Then start layering your filo. Melt the butter first in a small saucepan. Then brush the butter to the pan. And then lay your first layer of filo. then brush butter on the layer before layering your next. Repeat for five layer of filo. then fill the filo and pan with the chicken leek mixture. Then fold over the edges of the filo one by one - again brushing with butter as you go. Finally layer one last layer of flip over the top to create a smooth pie top. And again brush with butter. 

Now bake for 25 minutes or until golden brown and crispy. Enjoy with a fresh green salad.