This recipe says 4 serves but in reality for us it was easily 6 to 8 serves.
1 tbsp coconut oil
4 chicken breasts skinless cut into small pieces
2 leeks washed and sliced
1 x 300ml fresh chicken gravy
1 tbsp cornflour mixed with 1 tbsp water
1 tbsp tarragon leaves finely chopped
1 tbsp wholegrain mustard
100ml double cream
4 sheets filo pastry
Steamed green beans to serve
Preheat oven to 180
Melt the coconut oil in a large fry pan over medium heat and slide in the chicken. Fry for 2 minutes then add the leek and cook for another 5 to 7 minutes until the chicken is cooked.
Stir in the ham and the chicken gravy and bring to the boil.
Stir in the cornflour mixture and add the tarrogan, mustard and cream. Stir to mix thoroughly.
Bring back to the boil then reduce to simmer for 5 minutes.
Transfer to a medium oven dish.
Tear the filo roughly and scrunch up on the top.
Spray with olive oil or coconut oil spray, sprinkle with a little more tarragon and bake for 10 minutes until the filo is brown and crispy.
Serve with steamed green beans.