• For the Filling

  • 2.5 cups (200g) Roasted Chicken
  • 2 small Leeks (Finely Sliced)
  • 2 cloves of Garlic (chopped)
  • 2 tbsp Kerrygold Pure Irish Unsalted Butter
  • 250g Mushrooms
  • 1 tbsp Flour
  • 300ml Chicken Stock
  • 100ml Cream
  • 2 tsp Dijon Mustard
  • Salt for seasoning
  • 3 handfuls of Baby Spinach
  • 2 tbsp Sesame Seeds (optional)
  • For the Pastry

  • 2 sheets of Filo Pastry
  • 2 tbsp Kerrygold Pure Irish Unsalted Butter


Preheat the oven to 180°C and lightly butter a 20cm x 15cm pie dish.

Heat the butter and add leeks and gently fry until softened. Add garlic and fry for another 3 minutes. Now add the mushrooms and fry until soft. If it starts to stick, add a splash of water.

Stir in the flour and add the stock and cream. Stir until thickened.

Add the shredded chicken, thyme and mustard. Season with salt.

Add spinach and let it wilt. Tip the filling into a pie dish.

While the pie filling is cooling down, prepare the filo pastry.

Melt the butter in the microwave. Cut a large sheet of filo pastry in half. Using a pastry brush, brush the filo sheet with the melted butter.

Arrange on pie filling by crumpling it up until the whole pie is covered. Sprinkle with sesame seeds.

Bake in the oven for 20 minutes until the filo pastry is golden brown and crunchy.

Serve with a fresh salad or green beans.

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