Chicken pot pies
- January 2018
- 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.
- 19.3g (8.8g saturated)
- 66.4g (11.8g sugars)
- 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.
Next time, swap the filo for circles of ready-rolled puff pastry and bake as in the recipe.
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