Chicken, leek and mushroom pot pies
A leaner take on comfort food, using poached chicken thighs and flaky filo.
Serves 4 • Prep 15 mins • Cook 15 mins
4 skinless, boneless chicken thighs
2tbsp Flora or lighter spread/oil
1 leek, sliced
200g button mushrooms
1 bay leaf
1 sprig rosemary, plus extra to serve
2tbsp flour
200ml skimmed milk
200ml chicken stock
2tbsp wholegrain mustard
½ x 198g can sweetcorn
2 sheets filo pastry (we used Jus Rol fresh filo sheets)
Spray oil
1 Heat the oven to 160C Fan/Gas 4. Poach the chicken gently in a pan of simmering water for 6-8 mins, or until tender. Set aside to rest, then shred.
2 Meanwhile, melt the spread/oil in a frying pan, add the leek, mushrooms, bay leaf and rosemary sprig, then fry gently for 5 mins.
Stir in the flour and
