Stranger Foods

Superhealthy chicken pie

Serves 4 | Prep 20 mins | Cook 35 mins

Ingredients

Metric

Imperial

x0.5

For the filling

For the topping

°C

°F

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Pour the stock and wine into a frying pan with a lid. Add the garlic, thyme, tarragon sprig and carrots, bring to the boil then simmer for . Add the chicken with some pepper, cover and simmer for . Scatter the leeks over the chicken, cover and simmer for . Remove from the heat and leave to cool for .
Strain the stock into a jug - you should have 500 ml. Tip the chicken and veg into a 1½-litre pie dish. Discard the herbs. Pour the stock back into the pan, then slowly pour in the cornflour mix. Boil, stirring, until thick. Remove from the heat. Stir in the creme fraiche, mustard, chopped tarragon and parsley.
Heat the oven to 180°C/gas 6. Shred the chicken meat. Stir the suace into the chicken mixture in the dish.
Layer the filo on top of the filling, brushing each sheet with oil. Scrunch up the filo and tuck into the dish. Cook on a baking sheet for until golden.