Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 8.26 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons plain flour
- 60grams butter
- 2tablespoons dijonnaise
- 2 carrots, diced
- 1 leek, trimmed, sliced
- 200grams button mushrooms, sliced
- 6 sheet sheets filo pastry, halved
- 1tablespoons olive oil
- 2tablespoons tarragon, finely chopped
- 750grams chicken thigh fillets, diced
- 3/4 cup light thickened cream
Nutrition per serving
2700kJ
Protein
41.0grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Place four 11/2-cup capacity bowls or ramekins on an ovenproof tray.
Step 2 of 4
Heat oil and 20g butter in a large, deep frying pan over medium heat. Add leek, carrot and mushroom. Cook for 8 minutes or until just tender.
Step 3 of 4
Stir in chicken. Cook for 10 minutes or until chicken is browned. Sprinkle flour over chicken and stir until combined. Add cream, 1/2 cup water and Dijonnaise. Bring to the boil. Simmer for 5 minutes. Remove from heat and stir in tarragon. Season with salt and pepper, then stir. Divide mixture among bowls or ramekins.
Step 4 of 4
Melt remaining butter. Brush filo sheets with melted butter. Lightly ‘scrunch’ 3 pieces of filo and arrange on top of each bowl. Bake for 15 minutes or until golden and crisp. Serve straightaway.
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