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Chicken & leek filo pie

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

Chicken & leek filo pie

Name: Chicken & leek filo pie
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 75g butter; 2 leeks halved lengthways and sliced; 300g chestnut mushrooms sliced; 25g flour; 300ml chicken stock; 300g cooked chicken shredded; 75ml double cream; 2 tbsp wholegrain mustard; small handful parsley; 6 sheets of filo pastry; 60ml olive oil; 1 tsp thyme leaves; 1 tsp nigella seeds; cabbage and mash to serve (optional)

Tom Kerridge

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 30 mins

A star rating of 4.8 out of 5.38 ratingsRate

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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

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Learn how to make your own homemade filo pastry to use in this pie recipe.

Ingredients

Nutrition

Units:

MetricUS

75g butter
2 leeks

halved lengthways and sliced
300g chestnut mushrooms

sliced
25g flour
300ml chicken stock
300g cooked chicken

shredded
75ml double cream
2 tbsp wholegrain mustard
small handful parsley
6 sheets of filo pastry
60ml olive oil
1 tsp thyme leaves
1 tsp nigella seeds
cabbage and mash

to serve (optional)

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Nutrition: Per serving

kcal820
fat54g
saturates21g
carbs46g
sugars5g
fibre7g
protein33g
salt1.7g

Method

step 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.
step 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.

Recipe from Good Food magazine, February 2018

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A star rating of 4.8 out of 5.38 ratings

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