(Serves 3/4 with veg)
Ingredients
- 1 onion
- 2 chicken breasts or the equivalent
- 2 pieces of bacon (cooked)
- 2 cubes of spinach (optional)
- Small glug of white wine
- 200ml chicken stock
- 3 tablespoons creme fresh
- 1 Lemon
- Big handful of herbs, chopped
- 2 tsp corn flour (optional)
- 5/8 sheets filo pastry
- Nob of butter, melted
Method
- Turn oven on to 180oC
- Cook 2 rashes of bacon in a medium/large frying pan, set aside
- Dice onion and cook until soft and slightly brown
- Add chicken (if raw chicken cook enough to seal the outsides)
- Add spinach, chicken stock and creme fresh
- Add the zest of and a small squeeze of lemon
- In a cup put two tsp of corn flower, mix with a splash of cold water
- Add to the pan and cook out the mix (it will thicken) for 5 minutes
- Turn off the heat and stir through the chopped herbs and season
- Transfer to a baking dish
- Melt the nob of butter
- Brush the individual sheets of filo with butter using a pastry brush, bunch them up and place on top of your pie mix
- Dab any remaining butter on the top
- Cool for 20/25 minutes until the pastry on top is crispy and browned
- Remove from the oven, let cool for 5 minutes
- Serve up with some peas or other green veg
