|Mustard Chicken and Vegetable Pie|
When I look around my blog I think the last word I would use to describe my food is traditional. More often than not my recipes are a twist on a classic – a traditional idea that has been warped either to be healthier, more exciting, or to simply use up the ingredients I’ve got in the cupboards.
Chicken and veg pie has been around for hundreds of years. It’s a simple idea and is such a crowd pleaser. With the addition of English mustard, this pie has a bit more kick than some, but the filo pastry keeps it crisp and light. (It also helps to keep the calories down, which is always a plus!)
|A peek of the inside! And look at that crispy top!|
Another great thing about this recipe is that it is made best with leftover roast chicken. You can make it with chicken breast if you chose but I prefer using all the yummy meat off the carcass,: both white and dark. It also means that it’s really quick to make with just the vegetables to prep before cooking can begin.
Another plus is that the vegetables used are also the kind of veg you’d expect to have in the fridge – made with carrots, leeks and peas! Don’t be afraid to throw in anything you’ve got though: broccoli and green beans also work really well.
My favourite thing about this pie though has to be the filo pastry. It gives a brilliant crunch to the dish which is incredibly satisfying – and dare I say it, I prefer the filo to a short crust or even a puff pastry pie!
To the vegetarians among my readers, watch this space because I have another filo pastry pie that I will be cooking again in the next few weeks. This time it is fully encased in filo. Come back soon for the recipe!