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