Chicken and vegetable casserole with filo pastry crust

Ingredients for 2 servings:

• 400 g chicken breast, cut into strips
• 150 g leek, chopped
• 150 g mushrooms, chopped
• 150 g leaf spinach
• 250 ml chicken broth
• 100 ml cream or Cremefine
• 3 sheets of filo pastry
• 2 tbsp olive oil
• 2 tbsp flour
• 2 tbsp water
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat the oven to 180°C (top/bottom heat). Sear the chicken breast strips in a pan. Then reduce the heat and add the leek, mushrooms, and spinach. Simmer for a few minutes. Pour in the chicken stock and cream and stir. Mix 2 tablespoons of flour with 2 tablespoons of water, add, and simmer for another 2-3 minutes. Pour the mixture into a baking dish. Tear the 3 sheets of filo pastry into pieces and place them over the mixture. Drizzle 2 tablespoons of olive oil over the filo pastry. Bake everything in the preheated oven for about 20 minutes. Serve with a field salad with baguette and a glass of wine, such as Pouilly-sur-Loire.