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Chicken, leek and corn pies

  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings


  • 2 (about 225g each) single chicken breast fillets, cut into 2cm pieces
  • Olive oil spray
  • 1 large leek, trimmed, halved, washed, thinly sliced
  • 2 celery sticks, trimmed, finely chopped
  • 1 large (about 200g) potato, peeled, cut into 1cm pieces
  • 2 garlic cloves, crushed
  • 60ml (1/4 cup) white wine
  • 185g (1 cup) fresh sweet corn kernels
  • 185ml Massel salt reduced chicken style liquid stock
  • 1 tablespoon cold water
  • 2 teaspoons cornflour
  • 2 tablespoons light sour cream
  • 2 tablespoons chopped fresh continental parsley
  • 4 sheets filo pastry
  • Mixed salad leaves, to serve


  • 1
    Preheat oven to 190°C. Heat a non-stick frying pan over high heat. Add half the chicken and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.
  • 2
    Place the pan over medium heat. Spray with olive oil spray to lightly grease. Add the leek, celery and potato and cook, stirring occasionally, for 5 minutes or until the leek is soft. Add the garlic. Cook, stirring, for 1 minute.
  • 3
    Add wine and cook until liquid is almost absorbed. Stir in the chicken, corn and stock. Simmer for 3-4 minutes or until the liquid reduces by half. Combine the water and cornflour in a bowl. Add to chicken mixture. Cook, stirring, for 2 minutes or until the mixture thickens slightly. Remove from heat. Stir in sour cream and parsley.
  • 4
    Divide the mixture among four 250ml (1-cup) capacity ovenproof dishes. Lightly spray 1 filo sheet with olive oil spray. Fold in half 4 times to make a square. Place on top of the chicken mixture and scrunch the edges. Repeat with the remaining filo.
  • 5
    Bake for 15 minutes or until the pastry is crisp and golden. Serve with mixed salad leaves.

Source: taste.com.au


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