Dean helps Farzana Minhas a mother of three from East London.
Her kids love cooking with her and they’ve just discover making pies but she’s realised that there’s a lot of butter in pasty and its all getting a bit heavy and fattening. She wants Dean to put a twist and dress up a chicken pie that her kids love...
500g Boned and cubed chicken thighs
2tbs plain flour
1 leek shredded
250g mixed mushrooms (chestnut, Portobello, shiitake)
5 sprigs fresh thyme
2 cloves garlic
300ml chicken stock
100g crème fraiche
1 tsp English mustard
2 tbs fresh tarragon
4-5 sheets Filo pastry
30g unsalted butter melted
1. Season the flour and add to a large bowl, dust the chicken in the flour and fry in batches until browned in a large pan along with some oil. Remove and set aside. Add the mushrooms to the same pan and cook for a couple of mins then add the leeks, garlic and thyme and continue cooking for a few more minutes until softened.
2. Add the stock and over a high heat bring up to the boil then reduce the heat to a simmer, add the browned chicken, mustard, tarragon and crème fraiche then cook for 10-15 mins before seasoning with salt and pepper.
3. Transfer the chicken to a buttered oven proof dish then scrunch up several sheets of filo, and place on top of the pie, brushing with butter as you go to create a textured filo pastry lid. Cook in the oven set at 190c / gas mark 5 for 30-35 mins or until golden brown.
4. Serve with some cabbage and roasted carrots.