Spring Chicken, Leek and Bacon Filo Pie
with Cheddar Mash, Asparagus and Peas
Pairing chicken breast with smoked bacon lardons, this indulgent Spring Chicken, Leek and Bacon Filo Pie brings a restaurant quality experience straight into your home and is perfect for Easter.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
7 unit(s)
Filo Pastry Sheets
(Contains: Cereals containing gluten, Soya)
450 grams
Potatoes
1 unit(s)
Leek
2 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains: Milk)
150 grams
Asparagus
240 grams
Diced British Chicken Breast
60 grams
British Smoked Bacon Lardons
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Wholegrain Mustard
(Contains: Mustard)
10 grams
Chicken Stock Paste
120 grams
Peas
Not included in your delivery
100 milliliter(s)
Water for the Sauce
2 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C/180°C fan/gas mark 6.
Remove the filo pastry from the fridge and its packet to bring it to room temperature (see ingredients for amount). Lay it flat on the counter, covered with a damp tea towel.
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press). Grate the Cheddar.
Trim the bottom 2cm from the asparagus and discard. Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside for now.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken, bacon and leek to the pan. Season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. It's cooked when no longer pink in the middle. Cook bacon thoroughly.
Add the garlic and fry for 1 min more, then stir through the creme fraiche, mustard, chicken stock paste and water for the sauce (see pantry for amount). Bring up to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins.
Once your sauce is ready, transfer to an appropriately sized ovenproof dish.
Halve the filo pastry sheets to make squares. Scrunch each filo pastry sheet into a very loose ball and place on top of the pie. Repeat until the whole pie is covered, making sure not to overcrowd the pastry (discard any excess pastry).
Drizzle the whole thing with oil and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.
Transfer the asparagus to the middle shelf to roast until tender, 10-12 mins. Add the peas to the tray for the last 2 mins.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Stir through the cheese, then season with salt and pepper. Cover with a lid to keep warm.
When the pie has 3 mins left, remove from the oven, drizzle over the honey (see pantry for amount) and return to the oven for the remaining time.
Cut your chicken and bacon filo pie into portions and share between your serving plates.
Serve with your cheesy mash, roasted asparagus and peas alongside.
Enjoy!
