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
75 g unsalted butter
2 large leeks, finely sliced
2 large carrots, finely chopped
1 Tbsp. plain flour
400 ml hot chicken stock
2 tsp. Dijon mustard
3 Tbsp. double cream
350 g cooked chicken (leftovers are fine), cut into chunks
2 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
