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Collection: Main
Recipe By: alexskeen1
Chicken Mushroom And Leek Filo Pie
Ingredients
- 2 tbsp butter
- • 1 tbsp olive oil
- • 2 medium leeks, washed and sliced (white and light green parts only)
- • 250 g mushrooms, sliced (button or Swiss brown work well)
- • 2 garlic cloves, minced
- • 500 g chicken breast or thigh fillets, diced into bite-sized pieces
- • 2 tbsp plain flour
- • 1 ½ cups unsweetened almond milk (warm)
- • ½ cup chicken stock (or more almond milk if you prefer)
- • 1 tsp Dijon mustard (optional, adds depth)
- • 1 tsp fresh thyme leaves (or ½ tsp dried)
- • Salt and black pepper, to taste
- For the topping:
- • 6–8 sheets filo pastry
- • 3 tbsp melted butter (or olive oil) for brushing
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Directions
- Prep (10 minutes)
- 1. Preheat oven to 180°C.
- 2. Dice chicken into bite-sized pieces.
- 3. Slice leeks (white + light green parts) and mushrooms. Mince garlic.
- 4. Line a baking tray with parchment for chicken.
- ⸻
- Step 1: Parcook the chicken (12–15 minutes)
- 1. Toss diced chicken with a drizzle of olive oil, salt, and pepper.
- 2. Spread evenly on the lined tray.
- 3. Roast in the oven for 12–15 minutes, stirring once halfway.
- 4. While chicken is cooking, start Step 2.
- ⸻
- Step 2: Cook the vegetables (11–12 minutes)
- 1. Heat 2 tbsp butter + 1 tbsp olive oil in a large pan over medium heat.
- 2. Add sliced leeks → cook 5 minutes, stirring, until softened.
- 3. Add mushrooms + garlic → cook 6–7 minutes, until mushrooms release their liquid and start to brown.
- ⸻
- Step 3: Make the sauce (7–9 minutes)
- 1. Remove chicken from oven when mostly cooked.
- 2. Sprinkle 2 tbsp flour over the vegetables in the pan. Stir for 1–2 minutes to cook out raw flour taste.
- 3. Slowly pour in 1 ½ cups warm almond milk + ½ cup chicken stock, stirring constantly.
- 4. Add cooked chicken back into the pan.
- 5. Stir in 1 tsp Dijon mustard (optional) + 1 tsp thyme, season with salt and pepper.
- 6. Simmer gently 5–7 minutes, until sauce thickens into a creamy consistency.
- ⸻
- Step 4: Assemble the pie (5 minutes)
- 1. Spoon the creamy filling into a baking dish.
- 2. Lay 6–8 sheets filo pastry on top, one at a time, brushing each with melted butter.
- 3. Scrunch sheets slightly for a rustic, textured look.
- ⸻
- Step 5: Bake the pie (20–25 minutes)
- 1. Bake at 190°C (fan 170°C) until the filo is golden and crisp.
- 2. Let rest 5 minutes before serving.
- ⸻
- ✅ Total estimated time: ~50–55 minutes
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