Pie-in-a-pan: Chicken Filo & Veggies
Directions
- 1Dice the chicken thighs and season them with salt and pepper.
- 2Place the seasoned chicken thighs in a large ovenproof pan over medium-high heat and cook until golden.
- 3Slice the onion, carrots, and leek.
- 4Add the sliced vegetables and butter beans to the pan with the chicken.
- 5Add garlic and thyme.
- 6Add flour to thicken the mixture.
- 7Pour in chicken stock.
- 8Add crème fraîche.
- 9Add Dijon mustard.
- 10Stir in frozen peas and sweetcorn.
- 11Place scrunched filo pastry on top of the filling.
- 12Spray with olive oil or brush with melted butter and sprinkle with flaky salt.
- 13Bake in the oven for about 20 minutes until crispy and golden.
- 14Remove from the oven and let it relax.
- 15Serve and plate it up.
- 16Finish with some gravy.
Ingredients
- 4 skin-on chicken thighs, diced
- 1 onion, diced
- 2 carrots, diced
- 1 leek, sliced
- 3 garlic cloves, finely chopped
- 1 tin butter beans, drained and rinsed
- 100 g frozen peas
- 100 g frozen sweetcorn
- 25 g butter
- 25 g plain flour
- 400 ml chicken stock
- 100 ml crème fraîche
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1 pack filo pastry
- Olive oil spray
- 1 pinch flaky salt
- salt and black pepper
- gravy
Equipment
large ovenproof panchopping boardknifewooden spoonoven glovesplatespatula
Tips
- Use skin-on chicken thighs for extra fat and flavor.
- Pack in extra fiber and nutrients with butter beans.
- Frozen peas and sweetcorn are great for convenience and added nutrition.
- Creme fraiche can be used as a lighter alternative to cream for a creamy sauce.
- Filo pastry can be scrunched up for an easy topping.