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1
Blanch sugar snap peas in boiling water 1 minute.
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2
Drain well and set aside.
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3
Melt 2 tablespoons butter in medium pan.
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4
Add leek to butter and saute until tender, about 5 minutes.
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5
Add chicken pieces and cook just to get rid of pink color, about 5 minutes.
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6
Stir in flour and cook over low heat, stirring constantly, until thickened.
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7
Add hot broth and cook and stir until thickened.
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8
Stir in dill, sugar snap peas and salt and pepper to taste.
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9
Simmer 5 minutes.
-
10
Turn off heat and set aside while preparing filo crust.
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11
Melt remaining 4 teaspoons butter.
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12
Using 1 filo sheet at a time, fold in half widthwise and brush with butter.
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13
Fold again to 6 by 8 inch rectangle.
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14
Brush again with butter.
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15
Fit filo into mini-souffle dish or cup that measures 4 inches across.
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16
Arrange filo in dish to create as large a space as possible for filling.
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17
Press dough against edges of dish.
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18
Repeat process with remaining sheet of dough.
-
19
Spoon chicken mixture into both dishes, patting it down to get as much chicken into each dish as possible.
-
20
Place dishes on small baking sheet.
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21
Bake at 350 degrees until filo is golden and chicken is tender and bubbly, about 25 minutes.
-
22
Remove from oven.
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23
Let stand 5 minutes before serving.
