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

Chicken & leek filo pie

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(5 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins

Easy

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
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Ingredients

  • 75g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 leeks, halved lengthways and sliced
    Leeks

    Leek

    lee-k

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

  • 300g chestnut mushrooms, sliced
  • 25g flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

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

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

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

    Parsley

    par-slee

    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)

Method

  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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Kashel
9th May, 2018
5.05
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.
Sue57
6th Mar, 2018
5.05
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.
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