Chicken and ham tangle pie
Chicken and ham tangle pie is an easy family dinner and a great way of using up leftover roast chicken. The filo pastry topping makes it a lighter option too.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
- 1 or 2 Chicken breasts
- 100 g Mushrooms
- 1 onion
- 1 leek washed and trimmed
- 2 cloves garlic
- 1 tbsp plain flour
- 250 ml chicken stock
- 1 tbsp wholegrain or dijon mustard
- 2 tsp thyme
- 100 g chopped up ham or bacon lardons
- 3 tbsp creme fraiche
- 3 or 4 sheets of filo pastry
Cook the vegetables
Start by chopping the mushrooms, onions and leek and crush the garlic. Heat a little oil in a pan and fry the onions on a gentle heat for 5 minutes or so until they have softened. Add the garlic, leek and mushrooms and cook for a few more minutes.
Make the sauce
Add the flour and cook it off for a minute. Add the stock along with the mustard, thyme and chicken/ham. Stir it all in and cook it for 5-10 minutes so the sauce can thicken and reduce.
Remove the pan from the heat and add the creme fraiche. Mix everything together and then add to your pie dish.
Preheat your oven to 200C/180C Fan
Make the tangle pie topping
Lay the filo sheets on top of each other on a chopping board. Using a sharp knife or pizza cutter, cut the sheets into 9 pieces. Scrunch up each piece of filo pastry into a loose ball and place on top of the pie mixture. Once the top is covered, brush the top with a little oil.
Bake the chicken and ham tangle pie