Creamy chicken, leek and mushroom pie

Serves: 4

You will need

- 1 can of cream of chicken soup (400g)
- 2 tbsp olive oil for baking
- 2 chicken breasts, diced
- 500g leek, washed & sliced
- 200g chopped carrots
- 250g button mushrooms, sliced
- 200g diced potatoes
- 4 sheets ready-made filo pastry
- salt and pepper, to taste



Directions

● Preheat the oven to 200°C

● Heat the olive oil in a deep pan, add chicken and brown on high heat

● Add the carrots, potatoes and mushrooms to the pan and bake on high heat. Add the leeks 5 minutes later and cook until leeks are soft

● Add the cream of chicken Soup with a pinch of black pepper, simmer for 5 minutes

● Pour into an ovenproof dish, then take the sheets of filo pastry and scrunch them on top of the filling until the dish is covered

● Bake for 10 minutes or until the pastry is golden brown

Recipe courtesy of Heinz Soups, which is celebrating its 110th anniversary in the UK in 2020



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