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Chicken pot pies

Name: Chicken pot pies
Yield: Serves 4
Cuisine: British recipes
Ingredients: ½ batch https://www.deliciousmagazine.co.uk/recipes/chicken-hotpot/chicken pie fillihttps://www.deliciousmagazine.co.uk/recipes/chicken-hotpot/ng; 150g full-fat cream cheese (we used Philadelphia); 200g baby leaf spinach; 400g tin butter beans, drained; 4 filo pastry sheets; 15g butter, melted; You’ll also need…; 4 mini pie dishes (about 250ml)

Easy
January 2018

Easy
January 2018

Test kitchen approved

Serves 4
Hands-on time 20 min, oven time 20 min

We’ve used the leftovers from our chicken hotpot recipe to make these fabulously creamy chicken pot pies – perfect for a speedy midweek meal.

Nutrition: per serving

Calories: 641kcals
Fat: 19.3g (8.8g saturated)
Protein: 44g
Carbohydrates: 66.4g (11.8g sugars)
Fibre: 13g
Salt: 1.3g

Nutrition: per serving

Calories: 641kcals
Fat: 19.3g (8.8g saturated)
Protein: 44g
Carbohydrates: 66.4g (11.8g sugars)
Fibre: 13g
Salt: 1.3g

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Ingredients

½ batch chicken pie filli ng
150g full-fat cream cheese (we used Philadelphia)
200g baby leaf spinach
400g tin butter beans, drained
4 filo pastry sheets
15g butter, melted

You’ll also need…

4 mini pie dishes (about 250ml)

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the chicken pie filling in a saucepan and gently reheat. Stir in the cream cheese and spinach and cook for 1-2 minutes, stirring, until the spinach has wilted into the sauce. Stir in the butter beans, then divide the mixture equally among the 4 mini pie dishes.
Brush the filo sheets with a little butter, then loosely scrunch and put one on top of the filling in each pie dish, so you can see a little of it coming through. Brush with any leftover butter and bake for 20 minutes or until the filo is crisp. Serve straightaway.