Chicken and leek pie with filo pastry is a creamy, savory filling of tender chicken, soft leeks and mushrooms beneath a crisp, golden top. Filo keeps the pie lighter than a traditional pastry crust, and the filling can be prepared ahead for an easy, satisfying dinner.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter, divided
- 2 large leeks, about 1 lb (450 g) before trimming, cleaned and thinly sliced
- 8 oz (225 g) cremini or white mushrooms, sliced
- 2 garlic cloves, finely chopped
- ⅓ cup (45 g) all-purpose flour
- 1½ cups (355 ml) low-sodium chicken stock
- ½ cup (120 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (2 g) fresh thyme leaves, or ½ tsp (1 g) dried thyme
- ¾ tsp (4 g) fine salt, plus more to taste
- ¼ tsp (1 g) black pepper
- 6 sheets filo pastry, thawed if frozen (about 8 oz/225 g)
- 3 tbsp (42 g) unsalted butter, melted, for brushing the filo
- 1 tbsp (15 ml) milk, for brushing
Instructions
- Heat the oven and prepare the dish. Set a rack in the center and heat the oven to 400°F (200°C). Lightly butter a 2-quart (about 1.9-liter) shallow baking dish. Thaw frozen filo overnight in the refrigerator, then bring it to room temperature according to the package directions while keeping it wrapped so it does not dry out.
- Brown the chicken. Pat the chicken dry and season with about half the salt and the pepper. Heat the olive oil and 1 tablespoon (14 g) butter in a large skillet over medium-high heat. Add chicken in a single layer, working in batches if needed, and brown for about 4 minutes, turning once. It does not need to be cooked through yet. Transfer it to a plate; keep any juices.
- Cook the vegetables. Reduce the heat to medium and add the remaining 1 tablespoon (14 g) butter. Stir in the leeks and mushrooms and cook for 7–9 minutes, stirring occasionally, until the leeks soften and the mushrooms release their liquid, which mostly evaporates. Add the garlic and thyme and cook for 30 seconds.
- Make the sauce. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the stock, stirring to remove lumps, then add the cream and mustard. Bring to a gentle simmer and cook for 2–3 minutes, until the sauce thickens enough to coat a spoon. Stir in the remaining salt and the chicken with its juices.
- Check the chicken and fill the dish. Simmer gently for 5–8 minutes, stirring occasionally, until the thickest chicken pieces reach 165°F (74°C) on an instant-read thermometer. This is the USDA FSIS safe minimum internal temperature for poultry. Taste the filling and adjust the seasoning. Spoon it into the prepared dish and let it settle for 5 minutes; this helps keep the filo from getting soggy underneath.
- Add the filo. Lay one filo sheet on a clean surface and brush lightly with melted butter. Loosely scrunch it into a ruffled sheet and place it over part of the filling. Repeat with the remaining sheets, overlapping them to cover the surface. Brush the top lightly with milk and any remaining melted butter. Do not press the pastry flat; its folds help it crisp.
- Bake and serve. Bake for 25–30 minutes, until the filo is deeply golden and crisp and the filling bubbles at the edges. If the top browns too quickly, loosely cover it with foil for the remaining baking time. Rest for 5 minutes before serving, taking care around the hot filling.
Tips
- Clean leeks carefully: Dirt often collects between the layers. Slice them first, then rinse in a bowl of cold water and lift them out, leaving grit behind.
- Keep filo covered: It dries and cracks quickly once opened. Cover unused sheets with plastic wrap and a barely damp clean towel; avoid letting the towel touch the pastry.
- Control the sauce: Cook mushrooms until their excess liquid has mostly evaporated before adding flour. A loose filling can make the filo soggy. If the sauce seems too thick, stir in a splash of stock.
- Use thighs or breasts: Thighs stay succulent and are forgiving, while breast meat works too; cut it evenly and avoid simmering it longer than needed to reach 165°F (74°C).
Serving Suggestions
Serve the pie hot with a crisp green salad dressed with lemon vinaigrette, or with steamed green beans, peas or broccoli. For a heartier plate, add boiled or mashed potatoes, though the creamy filling and pastry are substantial on their own. A spoonful of cranberry sauce or tangy chutney can provide a bright contrast, if desired.
Variations
For a more herb-forward filling, add 1 tablespoon (4 g) chopped parsley or 1 teaspoon (2 g) chopped tarragon just before filling the dish. Swap the mushrooms for 1 cup (130 g) frozen peas, stirred into the sauce at the end. For a simpler version, omit the mushrooms and add another sliced leek. To make the pie without cream, use an extra ½ cup (120 ml) stock; the sauce will be lighter and less rich. Filo is the defining crisp topping here, but puff pastry can be used instead; follow its package directions, as baking time may differ.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking, covered, for 3–4 days. The filo will soften in storage, but the filling remains suitable for reheating. Reheat individual portions in a 350°F (175°C) oven until piping hot throughout and the center reaches 165°F (74°C), checking with a food thermometer. This usually takes about 20–25 minutes from chilled; cover loosely with foil if the pastry is browning too much. A microwave is quicker but will soften the pastry. Do not leave the pie at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make the filling ahead?
Yes. Cook the filling, cool it promptly, and refrigerate it in a covered container for up to 2 days. Reheat it until steaming and 165°F (74°C), then transfer it to the baking dish, add fresh filo and bake until the topping is crisp and the filling is bubbling.
Can I assemble the whole pie in advance?
It is better to keep the filling and filo separate until baking, because filo can become damp if it sits on the sauce. If already assembled, refrigerate promptly and bake within a day; the pastry may be less crisp, and a chilled pie may need extra time in the oven.
Can I use frozen filo pastry?
Yes. Thaw it in its original packaging in the refrigerator, following the package instructions, and let it come to room temperature while still wrapped. Do not force apart sheets that are still frozen, as they can tear.
Why is my filo topping not crisp?
Common causes are uncovered pastry drying before assembly, too much butter, or a watery filling. Keep the sheets covered, brush them lightly, and let the filling thicken before topping. Bake until golden rather than removing the pie as soon as the edges bubble.
Can I freeze this pie?
For the best texture, freeze the cooked filling alone in an airtight container for up to 3 months. Thaw it in the refrigerator, reheat to 165°F (74°C), then top with fresh filo and bake. A baked pie can also be frozen, but the pastry may lose some crispness after thawing.
What can I use instead of chicken thighs?
Boneless, skinless chicken breast is a straightforward substitute. Turkey breast pieces also work; whichever poultry you choose, check the thickest pieces with a thermometer and cook to 165°F (74°C).
Related
- Coca-Cola Fruit Drink: A Fresh, Fizzy Party Punch Recipe
- Bisquick Dumplings Recipe on the Box, Made Clear
- Drink Bottle With Fruit Infuser: Citrus Berry Water
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).