Chicken, ham and leek filo pie recipe

By Anna Burges-Lumsden

Use the Roast chicken with speedy gravy recipe to make a delicious Sunday lunch and this creamy chicken pie.

1 tbsp olive oil
1 onion, sliced
1 leek, thickly sliced
200g thick-cut ham, chopped into bite-size pieces
400g portion cooked, shredded chicken with 300ml gravy, defrosted (see Roast chicken with speedy gravy recipe)
2 tbsp plain flour
2 tbsp fresh thyme leaves
150ml double cream
6 sheets filo pastry
50g butter, melted

1. 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.
2. 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.
3. 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.
4. 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.