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Pie-in-a-pan: Chicken Filo & Veggies
50m
Serves 1
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Pie-in-a-pan: Chicken Filo & Veggies
instagram.com
50m
Serves 1
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Directions
1
Dice the chicken thighs and season them with salt and pepper.
2
Place the seasoned chicken thighs in a large ovenproof pan over medium-high heat and cook until golden.
3
Slice the onion, carrots, and leek.
4
Add the sliced vegetables and butter beans to the pan with the chicken.
5
Add garlic and thyme.
6
Add flour to thicken the mixture.
7
Pour in chicken stock.
8
Add crème fraîche.
9
Add Dijon mustard.
10
Stir in frozen peas and sweetcorn.
11
Place scrunched filo pastry on top of the filling.
12
Spray with olive oil or brush with melted butter and sprinkle with flaky salt.
13
Bake in the oven for about 20 minutes until crispy and golden.
14
Remove from the oven and let it relax.
15
Serve and plate it up.
16
Finish 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 pan
chopping board
knife
wooden spoon
oven gloves
plate
spatula
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.
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