Ingredients

The following ingredients have 4 Servings
  • 1 bunch spring onions, chopped, including green bits
  • butter
  • 200g button mushrooms, sliced
  • 6 (about 500g) skinless chicken thighs, cut into large pieces
  • 1 1/2 tbsp plain flour
  • 300ml chicken stock
  • 100ml crème fraîche
  • 1 tsp Dijon mustard
  • a handful flat-leaf parsley, chopped
  • a handful dill, chopped
  • a handful chives, chopped
  • 4 sheets filo pastry, halved

Instruction

  • Cook the spring onions with a knob of butter until softened.
  • Add the mushrooms and cook until browned a little and their liquid has been reabsorbed.
  • Add the chicken and cook for 10 minutes, then sprinkle over the flour and cook, stirring, for a couple more minutes.
  • Stir in the stock gradually and simmer for 2 minutes, then stir in the crème fraîche, mustard and herbs.
  • Season, tip into 4 individual pie dishes and cool a little.
  • Heat the oven to 190C/fan 170C/gas 5. Brush the filo with melted butter then scrunch up on top of the pies. Bake for 15-20 minutes, or until the filo is crisp and golden.