Skip to main content

Chicken & leek filo pie

 

Method 1

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)

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.

Method 2

🥧 Chicken & Leek Filo Pie

📝 Ingredients (Serves 4):

2 chicken breasts (or 300g cooked chicken, shredded)

2 medium leeks, sliced and washed

1 garlic clove, finely chopped

1 tbsp olive oil or butter

1 tbsp plain flour

200ml chicken stock

100ml milk (or a splash of cream for richness)

1 tsp Dijon mustard (optional)

Salt and black pepper, to taste

Fresh thyme leaves (or ½ tsp dried thyme)

4–6 sheets of filo pastry

2 tbsp melted butter or olive oil, for brushing filo

🔧 Instructions:

1. Cook the Chicken (if using raw)

Poach or pan-fry chicken breasts until cooked through (about 10–12 minutes), then shred or dice. Set aside.

2. Cook the Leeks

In a large pan, heat 1 tbsp oil or butter over medium heat.

Add the sliced leeks and cook gently for 6–8 minutes until soft.

Add garlic and cook for another minute.

3. Make the Sauce

Sprinkle flour over the leeks and stir for 1 minute.

Gradually add chicken stock, stirring to avoid lumps.

Add milk, mustard (if using), thyme, and season with salt and pepper.

Simmer for 5 minutes until slightly thickened.

Stir in the cooked chicken. Let the mixture cool slightly.

4. Assemble the Pie

Preheat oven to 190°C (170°C fan) / 375°F / Gas 5.

Transfer the filling to a baking dish (about 20cm).

Lay a sheet of filo on top, scrunching it slightly. Brush with melted butter/oil.

Repeat with remaining sheets, layering and brushing each one.

Finish with a final brush to crisp up the top.

5. Bake

Bake for 25–30 minutes, or until golden and crispy on top.

🍽️ To Serve:

A green salad or steamed vegetables

Roasted new potatoes or mash if you want it heartier

🔄 Variations:

Add mushrooms with the leeks for extra umami.

Stir in a handful of frozen peas or spinach with the chicken.

Use leftover roast chicken or turkey for a quick version.



Labels:

Comments

Post a Comment

Popular posts from this blog

Dumplings

  Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more

Crumpet pizzas

  Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...
Post a Comment
Read more