Best Chicken Leek Filo Pie Recipes

CHICKEN & LEEK FILO PIE

Steps:

• 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.
• 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.

CHICKEN & LEEK FILO PIE

Steps:

• Prep the leeks- Chop off the dark green part then slice length ways. Rinse thoroughly to get rid of any mud. Once clean, chop the leeks in to small semi circles.
• Put a splash of olive oil in a pan and sweat the leeks, don't colour them.
• Whilst the leeks are cooking, prep the chicken. Dice in to bite sized chucks and add to the leeks.
• Crush in the garlic and add a splash of lemon juice. Once the chicken is starting to cook, add the chicken stock. (Note, don't cook the chicken all the way through before adding the stock as it tends to dry out). Next, add the cream cheese. Stir continously to avoid curdling/ splittling.
• Once the sauce has reduced by half, transfer to an oven dish and allow to cool for 10 - 15 mins.
• Once cool, brush the outer rim of the over dish with olive oil. Lay the filo pastry a sheet at a time over the dish. Brush the joins and the edges with olive oil.
• Bake in the oven (180 degrees for a fan oven) for around 35 minutes until the filo has gone golden and crispy. Serve with mash and veg for a filling midweek meal :-)