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Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Bake for 15 minutes or until the pastry is crisp and golden. Serve with mixed salad leaves.