Chicken and Leek Filo Pie

Ingredients

• 500 g chicken thigh fillets, chunky diced
• 2 leeks, washed and sliced
• 40 g One Pot Chicken and Leek Casserole
• 1 1/2 cups water
• 2 tbsp cream
• 4 spring onions, sliced
• 6 sheets filo pastry
• 25 g melted butter

Method

1. Brown chicken and leeks in a hot heavy based casserole dish.
2. Add water and the McCORMICK One Pot Chicken and Leek Casserole recipe base to the casserole dish and simmer gently for 20 minutes.
3. Stir through the cream and spring onions.
4. Brush each sheet of filo pastry with melted butter and scrunch loosely on top of the chicken mixture or the mixture can be placed into small ramekins with scrunched filo on top.
5. Place in a pre-heated 220oC oven for 10 minutes or until filo is crisp and browned then serve.