For a delicious dinner, try this chicken pie accompanied with a fresh celery leaf salad.
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Preheat oven to 200°C. Heat oil in a large frying pan over medium-high heat. Cook the chicken, in batches, turning, for 3 mins or until golden. Transfer to a heatproof bowl. Add leek, celery and corn to the pan and cook, stirring, for 3-4 mins or until leek is tender. Stir in the mustard. Return chicken to the pan and sprinkle with flour. Cook, stirring, for 2 mins or until combined. Add stock and cook, stirring, for 4 mins or until sauce thickens. Stir in lemon juice, tarragon and sour cream. Season. Cool slightly.
Spoon chicken mixture into a 10-cup (2.5L) ovenproof baking dish. Brush 1 filo sheet with a little butter. Top with another filo sheet and brush with a little butter. Starting from the long end, loosely fold up the filo to form a log. Twist and roll the log into a coil shape. Place on top of the chicken mixture. Repeat with remaining filo sheets and butter. Sprinkle with bagel seasoning. Bake for 20-25 mins or until the filo is golden and filling is heated through.
To make the celery leaf salad, place celery leaves and lettuce in a bowl. Drizzle with vinegar and oil and toss to combine. Season. Serve with the pie.
COOK. STORE. SAVE.
Use it up: Any leftover celery sticks can be enjoyed as extra dippers for the labne (recipe over page), or use them in the soup at coles.com.au/potatocelerysoup.
Root-to-tip: Save the celery base to use in homemade stock following our chickenstock recipe. .