chicken and leek filo pie
| 1 tbsp | olive oil |
| 1 | onion, sliced |
| 1 | leek, thickly sliced |
| 200 g | thick-cut ham, chopped into bite-size pieces |
| 400 g | cooked, shredded chicken with 300ml gravy |
| 2 tbsp | plain flour |
| 2 tbsp | fresh thyme leaves |
| 150 ml | double cream |
| 6 | sheets filo pastry |
| 50 g | butter, melted |
| Preheat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a medium saucepan, add the onion and leek and fry gently for 5 minutes until soft. Stir in the ham and defrosted chicken and gravy. Sprinkle over the flour and stir for a few minutes. |
| Add the thyme and cream, bring to the boil, turn down the heat and simmer for 5 minutes. Add a splash of water to thin the mixture if it is too thick. |
| Spoon the pie filling into a large ovenproof dish or 4 individual pie dishes. Cut the filo pastry into strips, brush each with melted butter and scrunch up slightly, then place them on top of the filling to cover it. |
| Place in the centre of the oven and bake for 15-20 minutes until the sauce is bubbling-hot and the filo is crisp and golden brown. Serve with buttered mash. |