Chicken Leek and Corn Pies

Ingredients (serves 4)

• 2 (about 225g each) single chicken breast fillets, cut into 2cm pieces
• Olive oil spray
• 1 large leek, trimmed, halved, washed, thinly sliced
• 2 celery sticks, trimmed, finely chopped
• 1 large (about 200g) potato, peeled, cut into 1cm pieces
• 2 garlic cloves, crushed
• 60ml (1/4 cup) white wine
• 185g (1 cup) fresh sweet corn kernels
• 185ml salt-reduced chicken stock
• 1 tbs cold water
• 2 tsp cornflour
• 2 tbs light sour cream
• 2 tbs chopped fresh continental parsley
• 4 sheets filo pastry
• Mixed salad leaves, to serve

Method

1. Preheat oven to 190°C. Heat a non-stick frying pan over high heat. Add half the chicken and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.
2. Place the pan over medium heat. Spray with olive oil spray to lightly grease. Add the leek, celery and potato and cook, stirring occasionally, for 5 minutes or until the leek is soft. Add the garlic. Cook, stirring, for 1 minute.
3. Add wine and cook until liquid is almost absorbed. Stir in the chicken, corn and stock. Simmer for 3-4 minutes or until the liquid reduces by half. Combine the water and cornflour in a bowl. Add to chicken mixture. Cook, stirring, for 2 minutes or until the mixture thickens slightly. Remove from heat. Stir in sour cream and parsley.
4. Divide the mixture among four 250ml (1-cup) capacity ovenproof dishes. Lightly spray 1 filo sheet with olive oil spray. Fold in half 4 times to make a square. Place on top of the chicken mixture and scrunch the edges. Repeat with the remaining filo.
5. Bake for 15 minutes or until the pastry is crisp and golden. Serve with mixed salad leaves.

Notes

• 
  Cook's tip: If you don't have individual dishes, cook in a 1L (4-cup) capacity baking dish. Top with single layers of the filo, spraying with olive oil spray in between layers.