Chicken and Leek Pie with Crispy Filo Topping and Buttered Carrots and Broccoli

Preheat oven to 180C. Pat the chicken breast dry and cut into strips. Trim off the roots and dark green part of the leek. Cut the leeks in half lengthways. Wash under a running tap, fan the layers and rinse away any trapped grit. Cut into half moon slices. Cut broccoli into florets. Peel and cut carrots into battons. Pick and chop flatleaf parsley leaves.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add a drizzle of olive oil to a frying pan over a medium high heat. Saute leeks and chicken strips for 5 minutes, seasoning with salt and pepper. Mix together chicken stock concentrate, cornflour and 1 cup of water. Add mix to the pan with the chicken and leeks and simmer for 5 minutes. Add peas and parsley to the pan and remove from heat. Check seasoning.

Tip! If the sauce becomes too thick add some more water.

Spoon chicken filling into an ovenproof dish and set aside to cool slightly. Unfold filo pastry onto a flat surface. Scrunch up each individual sheet and and place on top of the chicken and leeks. Continue until you have covered the entire dish. Melt butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes or until golden brown.

While the pie is baking, place broccoli and carrots in a pot of water and bring to the boil. Simmer for 5 minutes. Drain broccoli and carrots and toss in remaining butter and season with salt and pepper.

Tip! You can cook the veggies in a microwave for 2-4 minutes on high if you prefer.

When the pie is golden brown remove from the oven. Divide the pie and the veg between plates and serve.

Preheat oven to 180C. Pat the chicken breast dry and cut into strips. Trim off the roots and dark green part of the leek. Cut the leeks in half lengthways. Wash under a running tap, fan the layers and rinse away any trapped grit. Cut into half moon slices. Cut broccoli into florets. Peel and cut carrots into battons. Pick and chop flatleaf parsley leaves.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add a drizzle of olive oil to a frying pan over a medium high heat. Saute leeks and chicken strips for 5 minutes, seasoning with salt and pepper. Mix together chicken stock concentrate, cornflour and 1 cup of water. Add mix to the pan with the chicken and leeks and simmer for 5 minutes. Add peas and parsley to the pan and remove from heat. Check seasoning.

Tip! If the sauce becomes too thick add some more water.

Spoon chicken filling into an ovenproof dish and set aside to cool slightly. Unfold filo pastry onto a flat surface. Scrunch up each individual sheet and and place on top of the chicken and leeks. Continue until you have covered the entire dish. Melt butter and brush over the top of the pastry. Bake in the oven for 10-15 minutes or until golden brown.

While the pie is baking, place broccoli and carrots in a pot of water and bring to the boil. Simmer for 5 minutes. Drain broccoli and carrots and toss in remaining butter and season with salt and pepper.

Tip! You can cook the veggies in a microwave for 2-4 minutes on high if you prefer.

When the pie is golden brown remove from the oven. Divide the pie and the veg between plates and serve.