Chicken, Leek and Mushroom Filo Pie

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Indulge in this comforting filo pie that combines the tenderness of chicken thighs, freshness of vegetables and flakiness of filo pastry to create a delicious meal for all.
Main Course
6
20 mins
1 hr, 30 mins
1 hr, 50 mins
Main Course
6
20 mins
1 hr, 30 mins
1 hr, 50 mins

Ingredients

\800 grams of chicken thighs, boneless, skinless, cut into bite-sized pieces
\2 leeks, white part sliced thinly
\1 carrot, large, grated
\3 cloves of garlic, finely diced
\1 teaspoon of tarragon, dried
\250 grams of Swiss brown mushrooms, halved and sliced
\2 tablespoons of flour
\½ cup of white wine
\2 cups of chicken stock, good quality
\¾ cup of cream, fresh
\1 rounded teaspoon of wholegrain mustard
\8 sheets of filo pastry
\butter, melted
\sea salt
\black pepper, cracked
\olive oil, for sautéing

Instructions

  1. Heat a glug of olive oil in a large sauté pan over a medium high heat.
  2. Season the chicken with salt and pepper and place in the sauté pan (in batches) to brown. Do not cook all the way through. Set aside.
  3. Give the sauté pan a quick wipe before adding another good glug of olive oil. Reduce the heat to medium. Cook the leek, carrot and garlic gently, without browning, for 8-10 minutes, until tender.
  4. Add the tarragon and mushrooms. Cook for a further 5 minutes. Add the chicken to the pan and sprinkle with the flour. Toss together for a minute before adding the wine, stock, cream and mustard. Bring to a boil, before simmering for 15 minutes. Season to taste with sea salt and cracked black pepper.
  5. Place the pie filling in a large bowl and put in the fridge to cool for 30 minutes. This will prevent the filo pastry being steamed when placed over the filling.
  6. Preheat oven to 180°C.
  7. Spoon the chicken into an oven-proof dish. Carefully separate the filo pastry sheets. Brush each with melted butter on both sides using a pastry brush and then gather / scrunch up the pastry sheet and place on top of the pie filling. Repeat until you’ve covered the filling.
  8. Bake for 25 – 35 minutes until golden brown and serve.

Notes

  • Use 1 medium brown onion if leeks not available.
  • Swiss brown mushrooms can be replaced button mushrooms.
  • Serve with steamed green vegetables in the winter and a fresh salad in the summer

Contains gluten, dairy and meat. Recipe credit: Bird and Barrow/Brinks

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