Chicken Filo Pot Pies

Ingredients

½ tbsp sunflower oil by Sainsbury’s, plus extra for brushing
2 medium leeks, trimmed and sliced
2 medium carrots, diced
5g fresh sage by Sainsbury’s, leaves picked and finely chopped, or 2 tsp dried sage by Sainsbury’s
300g leftover roast chicken, chopped
2 tsp wholegrain mustard by Sainsbury’s
300ml pot 50% less fat crème fraîche by Sainsbury's
2 sheets ready rolled filo pastry by Sainsbury’s, each cut in half (1/3 of a 270g pack)

Method

Preheat the oven to 220°C, fan 200°C, gas 6. Heat the oil in a large pan, add the leeks and carrots and cook for 3-4 minutes until lightly golden.

Add the sage and 3 tbsp water, cover and cook gently for 8 minutes, until the carrots are soft. Add the chicken and heat through, then stir in the mustard and crème fraîche and warm for 2 minutes.

Divide the mixture equally among 4 ramekins or ovenproof dishes (approximately 300ml each).

Roughly scrunch a piece of filo pastry and lay it on top of the filling to c

over.

Brush with sunflower oil and bake for 12-15 minutes until crisp and golden.

Source:(Food Network)

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