Chicken, Fennel and Leek Phyllo Pie
Use left-over roast chicken, fresh fennel bulbs and leeks to make this effortless pie, which is flavoured with garlic, thyme, mustard and Knorr Cream of Chicken Soup. Phyllo pastry is an excellent alternative to calorie-dense puff pastry when you’re making pies – it’s light, easy to handle and creates a beautifully crisp golden topping.
Feeds
4Person
Preparation time
60Min.
intermediate
Ingredients
- 15 g butter
- 15 ml oil
- 2 x leeks, 1 cm slices
- 2 medium fennel bulb, diced
- 2.5 ml thyme leaves
- 2 garlic cloves, sliced
- 350 g cooked chicken, shredded
- 38 g sachet Knorr Classic White Sauce
- 50 g packet Knorr Dry Cream of Chicken Soup Mix
- 15 ml wholegrain mustard
- 350 ml boiling water
- 1 ml Robertsons Black Pepper, to taste
- 6 sheets filo pastry
- 40 g butter, melted
Preparation method
Nutrition
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