Makes 1 x 22cm pie
Preparation Time 35 minutes
Cooking Time 45 minutes
Oven Temperature 180°C

For a lighter meal, replace the cream with milk.

• 4 leeks, chopped (just the white part)
• 1 medium-sized carrot, finely chopped
• 2 cloves of garlic, finely chopped
• 2 celery sticks, finely chopped
• 15ml olive oil
• 500g chicken fillets, cut into strips
• 30ml flour
• 250ml cream
• 1 tin of whole kernel corn, drained and rinsed
• 125ml fresh basil
• 6-8 sheets of phyllo pastry
• 100ml butter, melted
• 100ml dried breadcrumbs

1 Fry the leeks, carrots, garlic and celery in the oil until tender; then move the veggies to the side of the pan. Roll the chicken in the flour and fry it in the pan until lightly browned. Add the cream and simmer for a couple of minutes. Stir in the corn and basil and season to taste with salt and pepper. Allow to cool slightly.
2 Preheat the oven. Brush the phyllo sheets with butter and sprinkle the breadcrumbs between each layer. Prepare a 22cm springform cake tin with the dough so the corners hang over the edge. Spoon in the filling and fold the excess dough over it. Brush the dough with butter and bake the pie for 25 minutes until golden brown. Set aside for about 5 minutes before serving.

TIP Cover the pie with foil if it’s getting too browned.

Text and image: Home magazine