Chicken pie

Serves: 4

this rich pie makes a perfect winter warmer with mash.

You will need

✽ 3tbsp rapeseed oil ✽ 2 large leeks, trimmed ✽ 75g diced lean bacon

medallions ✽ 600ml whole milk ✽ 3 level tbsp cornflour ✽ 2tbsp wholegrain mustard ✽ 30g chopped fresh parsley ✽ 300g leftover cooked chicken,

cut into pieces ✽ 100g cooked Chantenay

carrots ✽ 200g cooked new potatoes,

cut into chunks ✽ 270g pack of filo pastry sheets

How to do it

1 Heat 1tbsp of the oil in a large pan, add the leeks, season well, cover and cook slowly for 8 mins. Add the bacon and cook for 3 mins. 2 Whisk the milk with the cornflour over a medium heat for 5 mins to make a thick sauce. Season well and add 1tbsp oil, the mustard and chopped parsley. Set the oven to 200C/gas 6. Add the sauce to the leeks and stir in the chicken, carrots and potatoes. Spoon into a pie dish. 3 Cut the pastry sheets in half (to make 14 squares). Brush remaining oil over one square at a time, scrunching into a ball and placing side by side on top of the filling. Put the dish on a baking sheet and bake for 35-40 mins. Leave for 5 mins before serving. 4 if freezing, allow the sauce and leeks to cool completely before adding the chicken, carrots and potatoes. Freeze the mixture for up to a month. Thaw thoroughly, spoon into a pie dish and continue with step 3.

Prep time: 10 mins Cook time: 1 hr Skill level: easy Cost: Under £1 Per Serving Fat: 20g Sat Fat: 4.5g Carbs: 61g