Boursin Chicken Pie

Christmas is only moments away, and that means one thing.

"Don't drink that- it's the Christmas Day orange juice!"

"That's for a recipe."

"Stop eating the Christmas food."

"What's your grandma going to eat now! I'm off to the shops again."

This pie is delicious and great for using up everything you have left in your fridge before the big day. I happened to have these veggies leftover and specifically not for the Christmas meals, but feel free to swap and change depending on what you have!

Ingredients:

• 2 chicken breasts

• Pepper

• 4 rashes of bacon, chopped into small cubes

• 1 tablespoon of butter

• 1 leek, chopped in cm circles

• 3 large handfuls of spinach

• 8 heads of tender stem broccoli

• 5 tablespoons Philadelphia

• 3 tablespoons Garlic and Herb Boursin cheese

• 20g of Parmesan

• 1/2 a handfull finely chopped chives

• 1 packet jus-roll filo pastry

• 50g melted butter

Recipe:

1. Preheat the oven to 180C.

2. Lightly oil the chicken breast and season with pepper. Cook until juices run clear (around 25 mins).

3. Whilst it is cooking, fry the bacon in a large frying pan. Once crispy, move to one edge of the pan and add the butter and the leek.

4. Once the leeks are soft, add the spinach and give everything a stir.

5. Boil the broccoli and once cooked add them to the pan.

6. Slice the chicken breasts and add them to the pan as well. Take off the heat.

7. Stir in the Philadelphia, Boursin and Parmesan. Once mixed sprinkle in the chives to finish off the filling.

8. Brush the tin with the melted butter. Place a sheet of filo pastry down into the tin and press into the sides (each sheet should just have corners that reach over the top of the tin- cut each sheet in half with scissors to fit). Coat with another layer of butter and repeat. The bottom of the tin should have 6 layers. Make sure there are no holes.

9. Push the filling into the tin.

10. Fold in the corners of pastry that were sticking out of the top into the centre. Then add around 3 layers of filo pastry on top of the pie. It doesn't have to be perfect, it looks better with parts that stick up higher. Glaze with more butter.

11. Bake in the oven for 20 mins (or until golden brown and crispy)

12. Serve hot (but tastes great cold too if you have any leftovers).

Making this was a piece of pie- Merry Christmas Eve! x