Chicken and Artichoke Pie
340g/12oz boneless, skinless chicken breasts
150ml/¼ pint/scant ⅔ cup chicken stock
225g/8oz/1¼ cups reduced-fat soft cheese
1 x 400g/14oz can artichoke hearts, drained and quartered
6 sheets filo pastry
melted butter to brush
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the chicken and stock in a pan and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Remove the chicken and set aside.
3 Add the soft cheese to the pan and mix with the stock until smooth. Bring to the boil, then simmer until thickened.
4 Cut the chicken into chunks and stir into the sauce with the artichoke hearts. Season to taste.
5 Spoon the mixture into a baking dish. Brush the filo pastry sheets with melted butter and use to cover the dish. Bake in the oven for 30–35 minutes until crisp and golden brown.
|Chicken and Artichoke Pie Recipe|