Chicken Leek Filo Pie Recipes

CHEESY CHICKEN AND LEEK PHYLLO PIE

Cheesy Chicken and Leek Phyllo Pie image

In our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don't have gruyere, try Parmesan. -Andrea Stewart, Toronto, Ontario

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil, divided
2 medium leeks (white portion only), thinly sliced
1 cup sliced fresh mushrooms
1 tablespoon all-purpose flour
1 cup chicken stock
1 can (5 ounces) evaporated milk
3 cups cubed cooked chicken
3/4 cup plus 2 tablespoons shredded Gruyere cheese, divided
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
10 sheets phyllo dough (14x9-inch size)

Steps:

Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper., Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate. Transfer chicken mixture to crust., Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.

Nutrition Facts : Calories 433 calories, Fat 26g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 566mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.

CHICKEN & LEEK FILO PIE

Chicken & leek filo pie image

Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Serve with cabbage and mash for true comfort food

Provided by Tom Kerridge

Categories Dinner, Main course

Time 1h45m

Number Of Ingredients 14

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)

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.

Nutrition Facts : Calories 820 calories, Fat 54 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1.7 milligram of sodium

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