Season the flour and add to a large bowl, dust the chicken in the seasoned flour and fry (in batches until browned) in a pan with some oil. Remove and set aside. Add the pancetta to the same pan and cook for a couple of mins, add the leeks, garlic and thyme and continue cooking for a couple of minutes. Add the remaining flour and cook out for a minute. Add the wine and reduce over a high heat until reduced by half then add the stock and reduce again, add the browned chicken, peas, mustard and cream and bring to the boil then simmer for 5 mins, season with salt and pepper. Transfer the mixture to a buttered oven proof dish then lay on a sheet of filo, brush with butter then layer on another sheet then repeat the process a few more times, scrunching up the edges as you go. Cook in a pre heated oven set at 190c for 30-35 mins.
Copied from: http://www.itv.com/lorraine/food/chickenandleekpie/
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|Fresh Thyme Chopped||1 tbs|
|Clove Garlic, Crushed||1|
|100g Smoked Pancetta||100g|
|Boned And Cubed Chicken Thighs||500g|
|English Mustard||1 tsp|
|Plain Flour||3 tbs|
|Filo Pastry||several sheets|
|Unslated Butter Melted||30g|
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