Chicken & leek filo pie served in a pie dish with a slice cut out

Chicken & leek filo pie

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(14 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins


Serves 4

Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Serve with cabbage and mash for true comfort food

Nutrition and extra info

Nutrition: Per serving

  • kcal820
  • fat54g
  • saturates21g
  • carbs46g
  • sugars5g
  • fibre7g
  • protein33g
  • salt1.7g


  • 75g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 leeks, halved lengthways and sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 300g chestnut mushrooms, sliced
  • 25g flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 300ml chicken stock (ideally from our pot roast recipe)
  • 300g cooked chicken (ideally from our pot roast recipe), shredded



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 75ml double cream
  • 2 tbsp wholegrain mustard
  • small handful parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 6 sheets of filo pastry
  • 60ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp thyme leaves
  • 1 tsp nigella seeds
  • cabbage and mash, to serve (optional)


  1. Heat a third of the butter in a large saucepan, cook the leeks for 10 mins or until softened, then tip onto a plate and repeat with another third of the butter and the mushrooms. Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook the sandy paste for 1 min, then stir in the chicken stock a ladleful at a time. Leave on a low heat to simmer for 5 mins, then stir the chicken, leek, mushrooms, cream and mustard into the sauce, add the parsley and season with salt and cracked black pepper. Spoon into a 20cm pie dish and leave to cool.

  2. Heat oven to 190C/170C fan/gas 5. Lay a sheet of filo on a chopping board and brush with olive oil, then place on top of the pie with the corners resting on the sides of the dish, then repeat the process, placing the next sheet slightly off-centre – the idea is to fan the sheets of filo. Brush every layer with oil, and on the last layer sprinkle over salt, thyme leaves and nigella seeds. Press the pastry gently into the edge of the dish. Bake for about 1 hr until the pastry is deep golden, then remove from the oven and serve with buttered cabbage and mashed potato, if you like.

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Comments, questions and tips

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Kate Shanahan
23rd Jun, 2020
Delicious. I didn't use cream and replaced it with semi-skimmed milk because that's all I had in. This was a treat and well worth wait
11th May, 2020
Great pie.. a real treat using left over chicken we swapped leeks for shallots and was lovely
3rd Mar, 2020
Due to not liking mushrooms left them out but otherwise followed the recipe & it was fab Will definitely be one of our family favourites
Kashel's picture
9th May, 2018
A delicious pie to make with your leftover roast chicken. My only mistake was that I added a little too much of the mustard seeds to the dish. If you're not a fan of mustard seeds, I'd recommend to only put half the amount in.
6th Mar, 2018
This was soooo tasty, hence 5 stars. But you really don't need to cook the leeks or the mushrooms in so much butter (25grams for each, according to recipe) leeks will soften and cook in their own juices with only a small knob of butter, same with mushrooms, a smear of butter in the pan, high heat and they will with sauté in no time, without absorbing all that butter. I really don't think it needed 75mls of double cream either, I added a dribble, maybe a tablespoon and the sauce was plenty rich and creamy. I thought Tom Kerridge was into healthy eating now.
15th Jan, 2020
Can this recipe be frozen at any stage?
lulu_grimes's picture
17th Jan, 2020
Hello, Yes, you could freeze the filling or freeze the cooked pie (though the crust is fragile). You could probably freeze the pie uncooked but we haven't tested this so I can't promise the pastry will be as crisp after cooking. I hope this helps.
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