This flavoursome chicken and leek pie uses ready-made sheets of filo pastry for a light and crispy topping.
Plus, the recipe calls for leftover cooked chicken and store bought pastry which makes it incredibly easy to prepare, with none of the faff of rolling out dough either.
This pie is full of tender leeks, carrots, hearty chicken stock, Dijon mustard (for a slight kick of heat), cream and fresh parsley for the ultimate flavour combo.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Cal/Serv:
393
Ingredients
75g
unsalted butter
2
large leeks, finely sliced
2
large carrots, finely chopped
1Tbsp.
plain flour
400ml
hot chicken stock
2tsp.
Dijon mustard
3Tbsp.
double cream
350g
cooked chicken (leftovers are fine), cut into chunks
2Tbsp.
chopped fresh parsley
12
sheets filo pastry
Directions
Step 1
Melt 25g butter in a medium pan over a low heat. Cook the leeks and carrots for 15min until softened but not coloured. Stir in the flour and cook for 1min. Gradually add the stock, stirring constantly, until the sauce is smooth. Simmer for 10min.
Step 2
Stir in the mustard and double cream and check the seasoning. Add the cooked chicken and chopped parsley and tip into a 1.7 litre ovenproof dish.
Step 3
Preheat the oven to 200ºC (180ºC fan) mark 6. Melt the remaining butter in a small pan. Unroll the filo pastry and cover with a clean, damp tea-towel. Put a single sheet on a board and brush with a little of the butter. Roughly scrunch up the pastry and put on top of the chicken mixture. Continue with the remaining filo until the top of the pie is covered.
Step 4
Bake for 20-25min until the filo is golden and the chicken mixture is bubbling.
You can make this recipe in advance and freeze before cooking. Assemble the pie up to the end of step 2, but allow the sauce to cool completely before adding the chicken. Chill for up to two days or freeze for up to a month. If frozen, thaw thoroughly, then complete recipe.
For a drinks pairing, we'd recommend a rich oaked white wine to pair with this dish. Try our top scoring Chardonnay for its enticing stone fruit and creamy mouthfeel that complements the creamy chicken flavour.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
