Repurpose your meat from the chicken wing soup to create a tasty supper dish.Method:

• Pre-heat oven to 180°C fan.
• Sauté the leeks and mushrooms in 25ml of vegetable oil until soft and tip into your pie dish.
• Heat the chicken soup until simmering.

• Melt the margarine in a medium pan and add the flour to make a roux.
• Cook gently for approximately 2-3 minutes and then gradually whisk in the hot chicken soup and the wine (if using) to make a thick sauce.
• Stir in the mustard and the tarragon leaves or parsley and season with salt and pepper to taste.
• Add the chicken to the pie dish then stir through the sauce. Taste and check the seasoning adding salt and pepper as necessary.

• Unroll the filo pastry and scrunch each sheet into a loose ball before placing on the chicken filling. You may not need all the pastry, so it can be re-wrapped and frozen for another time.
• Spray the pastry with oil, and bake for approximately 20 minutes until golden and crunchy and the filling is piping hot.


Louismann