Chicken Pie with Artichokes and Olives - Recipe by Nabula El Mourid
Ingredients
1 Tbs extra-virgin olive oil, plus 3 tsp more
1 small onion, finely chopped
2 garlic cloves, minced
220 g artichoke hearts, quartered
60 g green olives, pitted and halved
1 × whole roast chicken, shredded
200 g baby spinach leaves
1 Tbs plain (all-purpose) flour
1 Tbs Dijon mustard
200 g crème fraîche
1 tsp chopped tarragon leaves
125mL chicken stock
8–10 sheets filo pastry, thawed
Olive-oil spray
1 tsp sesame seeds
Method
Preheat the oven to 180 C (360 F). Lightly spray a casserole dish with olive-oil spray.
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté for 2–3 minutes, until softened. Stir in the artichoke hearts and olives, cooking for 3-4 minutes. Add the shredded chicken and spinach, stirring for 2–3 minutes, until the spinach wilts and the chicken is warmed through. Sprinkle the ?our over the mixture and stir well, cooking for 1 minute. Add the Dijon mustard, crème fraîche, tarragon and chicken stock and stir until the mixture is smooth and well combined.
Strain the chicken mixture, then transfer it to the casserole dish.
Layer the ?lo pastry sheets on top of the chicken mixture, scrunching each sheet lightly as you go. Spray each sheet lightly with olive-oil spray and sprinkle with sesame seeds.
Bake for 20–25 minutes, or until the pastry is golden and crispy.
Serve the chicken pie hot with a green salad or steamed green beans on the side.
Hint: Avoid overcooking the sauce after stirring in the ?our or it may stick to the pan.
