Saturday 16 September 2017

Madhouse recipe : Chicken & Leek Filo Pie

I often make chicken pie from the leftovers after a Sunday roast, using a pack of puff pastry, but this time I decided to use filo pastry instead. The result was delicious and we'll definitely be having it again.

Chicken & Leek Filo Pie

ingredients :

drizzle of olive oil
1 onion
3 chicken breasts (or leftover cooked chicken)
2 leeks
2 carrots
3 mushrooms
leftover homemade chicken soup (or chicken stock or a can of chicken soup)
20cl crème fraîche
salt, garlic pepper, oregano
a pack of filo pastry
olive oil spray 

Cook the onion in the olive oil.

Finely chop the chicken and add to the onions. Cook for 5 minutes, stirring so it doesn't stick.

Finely chop the leeks and carrots and add to the pot, along with some mushrooms. Cook, stirring frequently, for a further 10 minutes.

I had a small amount of homemade chicken soup in the fridge - about one small bowlful - so I added this to the mix. You could use chicken stock or even caned soup instead, or just increase the quantity of cream.

Add the cream and simmer until the sauce reduces and thickens. 

Lay some of the filo sheets on a baking tray lined with baking parchment, and top with the chicken mixture. (You could do half and half or go for three layers, three of filo pastry and two of chicken - the choice is yours !) For the sheets on top, spray each one with a cooking spray like Frylight for extra crispiness.

Bake at 180° for 15-20 minutes until the sheets of filo are crispy and golden brown. Serve with rice or mash and extra veggies.

Adding to this month's #KitchenClearout linky as it used up the end of my homemade chicken soup, as well as the filo pastry that was drying out.


  1. Love chicken pie. I use a hairy bikers recipe that uses filo pastry too

    1. Ooh I love Hairy Bikers, I shall investigate ! :)

  2. Great idea to use leftover chicken soup in a pie. It sounds very tasty.

  3. It is just the right time of year to think about pies. I enjoy baking and eating them in the colder months. Thanks for sharing the recipe.


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