-
Chicken and leek pie with filo
- Prep time:
- 30 mins
- Cook time:
- 50 mins
- Serves:
- 6
Filo pastry gives way to juicy chicken and creamy leeks in Simon Rimmer's family-friendly pie
Tips and suggestions
- Cooks Tips...
- Sprinkle sesame or poppy seeds on top of the filo pastry before cooking
Ingredients
- 1 tbsp Olive oil
- 4 large Chicken breast, cubed, or 375g cooked chicken from a roast
- 1 tsp Butter
- 3 large Leeks, washed and cut into 1cm thick rounds
- 1 tbsp plain flour
- 125ml White wine
- 200ml chicken stock
- 100g Philadelphia Light cream cheese
- 1 tbsp chopped Parsley
- 1 tbsp Olive oil
- 2 sheets Filo pastry
Method
1. Heat the olive oil in a sturdy frying pan and cook the chicken until tender for about 5-10 minutes until cooked, stirring often. Remove from the pan and leave on one side. Omit this stage if you are using cooked chicken.2. Add 1 teaspoon of butter to the same pan and soften the leeks, without colouring, for 5 minutes. Sprinkle over the flour and cook, stirring all the time, for a further 2 minutes.
3. Stir in the wine and chicken stock and bring to a simmer – cook for about 5 minutes – until lightly thickened.
4. Add the Philadelphia and stir until it has melted into the sauce. Add a dash of water if it looks a tad too thick.
5. Return the chicken to the pan and add the parsley. Then spoon the mixture into a shallow, 1 litre ovenproof pie dish and leave to cool.
6. Brush the edge of the pie dish with olive oil. Unroll the filo pastry and lay a sheet of pastry over the pie dish. Brush with olive oil then repeat with the other sheet. Scrunch up the overhanging pastry, fold onto the pie’s surface, and brush with olive oil.
7. Bake in a pre heated over at 190c/ gas 5 for about 30-35 minutes, until golden and serve straight from the dish.
Nutritional Information (Per serving)
Energy 1047KJ/249kcal
Protein 26.2g
Carbohydrate 11.8g
of which Sugars 3.4g
Fat 9.5g
of which Saturated Fat 3.1g
Fibre (Englyst) 2.2g
Sodium* 0.3g
* Equiv as Salt 0.7g










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Latest Comment
View all comments (15)Really lovely and easy pie. I used Philly with basil, and added an onion. Made 2 smaller pies rather than one big one, ended up having it two nights in a row.
was the best pie ive ever made, even my son who dislikes leeks loved this, one that will become a family fav, thanks simon x
Made this with shop bought shortcrust pastry. Made it for 4 people and just as I was thinking there was enough left for my lunch the following day my guests ate the est of it. Absolutely wonderful for an impressive and easy meal.
Very nice. Used leftover roast chicken and added leftover sliced roast potatoes in the base with chopped leftover carrots too. Tasty.
looked good on tv... just going to the supermarket to get the ingredients!
looked good on tv... just going to the supermarket to get the ingredients!
My partner not a lover of leeks or sauces, however, after surprising her with this dish for our evening meal she is now converted. Could the wine have done the trick! I wonder
definately going to try this looks amazing
Added some sliced button mushrooms to recipe. Thought it was an extremely tasty pie - really enjoyed it.
My husband doesn't like chicken and leek pie! I did this for some friends and he said it was lovely! Went down a treat and was nice and easy, got filling ready the day before and just put pastry on when I got home from work.
This is Fantastic! So tasty
YUM all the family loved it
briliant