Name: Creamy chicken pie with corn and basil
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 4 leeks finely chopped; 1 carrots finely chopped; 2 garlic cloves, finely chopped; 2 celery stalks finely chopped; 500 g chicken breast fillets sliced; 30 ml flour; 250 ml cream; 1 sweetcorn tinned; 125 ml fresh basil; 8 phyllo pastry sheets; 100 ml butter melted; 100 ml breadcrumbs dried

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Ingredients (12)

4	leeks — finely chopped
1	carrots — finely chopped
2	garlic — cloves, finely chopped
2	celery stalks — finely chopped
500 g	chicken breast fillets — sliced
30 ml	flour
250 ml	cream
1	sweetcorn — tinned
125 ml	fresh basil
8	phyllo pastry — sheets
100 ml	butter — melted
100 ml	breadcrumbs — dried

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Method:

For a lighter meal, replace the cream with milk.

Preheat the oven to 180°C.

Fry the leeks, carrots, garlic and celery in the oil until tender; then move the veggies to the side of the pan. Roll the chicken in the flour and fry it in the pan until lightly browned. Add the cream and simmer for a couple of minutes. Stir in the corn and basil and season to taste with salt and pepper. Allow to cool slightly.

Brush the phyllo sheets with butter and sprinkle the breadcrumbs between each layer. Prepare a 22cm springform cake tin with the dough so the corners hang over the edge. Spoon in the filling and fold the excess dough over it. Brush the dough with butter and bake the pie for 25 minutes until golden brown. Set aside for about 5 minutes before serving.

TIP: Cover the pie with foil if it’s getting too browned.

Text and image: Home

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