Time: 30 minutes + 25 minutes baking
1 or 2 chicken breasts, cut into pieces, or some left over roast chicken
A handful of mushrooms
1 leek, washed and trimmed
2 cloves of garlic
1 tbsp flour
1 stock cube
1 tbsp wholegrain or Dijon mustard
2 tsp thyme
4 rashers of bacon, cut into strips (or chopped up ham)
3 tbsp crème fraiche
3 or 4 sheets of filo pastry
You might also like
Bacon, leek and cheese muffins
Toad in the hole
It’s British Pie Week! You don’t need to ask me twice to make a pie for dinner but as we had a tasty steak pie from the butcher’s recently I thought I’d try and do something different. I normally make pies at home with left over chicken, a few veg we have lying around and top it off with puff pastry. I’d seen a recipe the hairy bikers did with a filo pastry topping instead and thought it looked good so we tried that instead and made this chicken, leek and mushroom tangle pie.
Precook your meat
If you don’t have any leftover precooked chicken, quickly chop it up your chicken breast and cook it in a pan until it’s browned. Add the bacon and cook for 5 minutes or so then set the meat aside in a dish. I’d do this step quickly before you get started as there’s not so much your toddler can help with here.
Prepare the vegetables
Get your toddler to chop up the mushrooms. This is one of the few vegetables Hannah can cut for herself as you don’t need a sharp knife (as long as you don’t mind them all being slightly different sizes!)
You can also get your toddler to peel the onion, they just might need a bit of help getting it started. Once they’ve done that, finely chop it.
While they’re being kept busy doing all of this, chop up the leek into thin slices.
Peel the garlic, again your toddler might be able to help with this. And if you’ve got a crusher, get them to pop it inside and give it a squeeze. Hannah was fascinated by the little bits worming their way through!
Cook the vegetables
Heat a little oil in a pan and add the onions and garlic. Fry it gently for 5 minutes until the onion is soft, but not coloured. Stir it occasionally.
Add the leek and mushrooms and cook for another minute, stirring constantly.
Make the sauce
If you trust your little one enough not to burn themselves, you could get them to do most of the following steps. Just keep a close eye on them and where they are putting their hands.
You don’t have to be too precise with your measurements here so it’s a good chance for them to get a bit of practice in.
Add the flour (1 tbsp) to your pan and cook it off for a minute.
Add the stock cube. Your little one can probably help unwrap it, and add it either into a measuring jug or straight into your vegetables. We put it into our jug and added the hot water (250ml) to it so we could watch it dissolve before pouring it in to the pan.
Add the mustard (1 tbsp) and thyme (2 tsp) and meat and give it all a stir. Once it has thickened and reduced in volume by about half remove the pan from the heat.
Add the crème fraiche (3 tbsp).
Spoon your mixture into a pie dish.
Pre-heat your oven to 200C/180C Fan.
Make your topping
Put the filo sheets on the work surface, one on top of the other. Divide them into 9 by cutting through them with a knife (or like Hannah did, a pizza cutter).
Scrunch each piece of pastry up into a loose ball and place it on top of your pie until the whole thing is covered. Then lightly brush with a little oil.
Cook your chicken, leek and mushroom tangle pie
Bake your pie in the oven for 20-25 minutes until the topping is brown and crispy and the filling bubbling.