Chicken pie with a difference - a creamy chicken, crème fraîche, leek and lemon filling topped with buttery, flaky filo pastry - a light alternative that can be ready in just 35 minutes.
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a pan over a low-medium heat and cook the onion and leek for 10 minutes, adding in the garlic for the last minute. Stir in the chicken, herbs, lemon juice, crème fraîche and rice. Cook for a further 2 minutes. Season.
- Spoon the filling mixture into a 1.2ltr (2pt) baking dish, then layer the filo pastry on top, brushing with butter between each layer, to cover the filling completely. Scrunch the filo pastry very slightly for extra texture. Brush the top with the remaining butter and cook in the oven for 15-20 minutes, until golden and crisp.
- Remove from the oven and rest for 5 minutes, then divide between two plates and serve with the watercress leaves.
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