Ingredients:

2 chicken breast fillets

2 leeks

½ cup dry white wine

2 cups chicken stock

1 cup non-dairy milk

2 tbsp cornflour, mixed in a little milk or water

2 tsp Dijon or wholegrain mustard

2 tbsp herbs – thyme, parsley, tarragon

Salt & pepper

1 tbsp extra-virgin olive oil

Filo pastry

Directions:

1. Poach the chicken breasts in simmering water for 20 minutes. Allow to cool, then shred.

2. Wash the leeks. Cut into quarters lengthwise then slice.

3. Heat a little oil in a heavy pan on low heat and gently sweat the leeks with the lid askew for 10-15 minutes. Make sure they don’t catch and burn.

4. Add the wine and cook until it evaporates. Gradually stir in 2 cups of chicken stock and cook to reduce for 5-10 minutes.

5. Add the non-dairy milk and cornflour and simmer until thickened – about 5 minutes.

6. Add the shredded chicken, Dijon mustard, herbs, and season with salt & pepper. Allow the mixture to cool.

7. Spoon the pie filling into individual pots. Can add other cooked vegetables such as carrot or mushroom now. Top each pie with 2-3 sheets of filo pastry brushed with a little oil or egg wash and bake in 200C oven for 15-20 minutes.

8. Can top pastry with sesame or poppy seeds.

Bon Appetit!