Pinch of Nom Chicken and Leek Pie Recipe

Pinch of Nom chicken and leek pie is a lighter-style British pie with tender chicken and sweet leeks in a creamy sauce, topped with crisp filo pastry. This version uses a simple flour-thickened filling and layered filo for a golden top without a heavy pastry lid.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 medium leeks, trimmed, washed carefully, and sliced, about 3 cups (300 g)
1 pound (450 g) boneless, skinless chicken breast, cut into bite-size pieces
2 garlic cloves, finely minced, about 2 teaspoons (10 g)
2 tablespoons (16 g) all-purpose flour
1 cup (240 ml) low-sodium chicken stock
½ cup (120 ml) 2% milk
1 teaspoon (5 ml) Dijon mustard
½ teaspoon (1 g) dried thyme
¼ teaspoon (1 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper
4 sheets filo pastry, thawed if frozen, about 4 ounces (115 g)
1 teaspoon (5 ml) olive oil, for brushing the filo

Instructions

Heat the oven to 400°F (200°C). Set out a 9-inch (23 cm) pie dish or a similar 1½-quart (1.4 L) baking dish. If the filo is frozen, thaw it according to the package instructions while you prepare the filling.
Warm 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the onion and leeks and cook for 7–9 minutes, stirring often, until softened but not browned. If the pan starts to dry out, add a tablespoon of water. Stir in the garlic and thyme and cook for 30 seconds.
Add the chicken pieces, salt, and pepper. Cook for 5–6 minutes, stirring so the pieces cook on all sides; they do not need to be fully cooked yet. Sprinkle the flour over the mixture and stir for 1 minute to coat the chicken and vegetables.
Gradually pour in the stock, stirring to prevent lumps, then add the milk and Dijon mustard. Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring regularly, until the sauce thickens and the chicken is cooked through. Check the thickest chicken piece with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If it has not reached that temperature, simmer a little longer and check again.
Take the skillet off the heat and taste the filling. Adjust the seasoning if needed, then spoon it into the baking dish and spread it evenly. Let it stand for about 5 minutes so the strongest steam escapes; this helps keep the pastry crisp.
Lay one filo sheet on the filling, loosely scrunching it into folds. Brush lightly with some of the remaining 1 teaspoon (5 ml) olive oil. Repeat with the other sheets, brushing each lightly; cover the filling without pressing the pastry flat. Keep unused filo covered with a clean, slightly damp towel while working so it does not dry out.
Bake for 20–25 minutes, until the pastry is crisp and golden and the filling is bubbling at the edges. If the top browns too quickly, lay a piece of foil loosely over it for the remaining baking time. Rest for 5 minutes before serving, taking care around the hot dish.

Tips

Wash leeks thoroughly: 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 the sauce at a gentle simmer rather than a hard boil. Vigorous boiling can make chicken breast tough and may cause the milk sauce to separate.
Filo dries out quickly once opened. Cover the sheets between uses, and brush them sparingly; too much oil can make the top greasy instead of crisp.
For a less salty filling, choose low-sodium stock and season only after the sauce has thickened. Stock brands vary, so taste before adding extra salt.

Serving Suggestions

Serve the pie hot, with the filo topping still crisp. Steamed green beans, peas, broccoli, or tenderstem broccoli make easy sides, while a simple green salad adds freshness. For a more filling plate, serve with boiled or mashed potatoes; the creamy sauce also works well with a modest portion of crusty bread.

Variations

For a richer sauce, replace the milk with the same amount of semi-skimmed or whole milk, or stir in 2 tablespoons (30 ml) of crème fraîche after the sauce has thickened. For a stronger herb flavor, use 1 teaspoon (2 g) chopped fresh thyme in place of the dried thyme.

You can substitute boneless, skinless chicken thighs for the breast; cut them into similar-sized pieces and cook until they reach 165°F (74°C). Frozen peas add color and sweetness: stir in ½ cup (75 g) during the final 2 minutes of simmering. For a different topping, use a sheet of ready-rolled puff pastry, following its package directions; it will be richer and more substantial than filo.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, covered in an airtight container, and use within 3–4 days. The filo will soften in storage, but reheating in an oven can restore some crispness. Reheat individual portions in a 350°F (175°C) oven for about 15–20 minutes, or until the center reaches 165°F (74°C) on a food thermometer. If the pastry is browning before the filling is hot, cover it loosely with foil. A microwave is quicker but leaves the pastry soft; heat in short intervals and check that the center reaches 165°F (74°C).

To freeze, cool the filling promptly and freeze it separately in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, reheat until steaming and 165°F (74°C), then add fresh filo and bake. Freezing the assembled pie is possible, but the filo may turn brittle or soggy after thawing.

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 1 day. Reheat it until steaming and 165°F (74°C), transfer it to the dish, add the filo, and bake until the topping is golden and the filling is bubbling.

Can I use frozen leeks?
Yes. Thaw them and drain away excess water before cooking. They may soften more quickly than fresh leeks, so begin checking them after about 5 minutes; excess moisture can make the sauce thinner.

Why is my pie filling runny?
The sauce may not have simmered long enough to thicken, or the leeks may have released extra water. Simmer the filling for a few more minutes before adding it to the dish. If it is already assembled, bake until bubbling and allow the pie to rest for 5 minutes before serving.

Can I assemble the whole pie in advance?
For the crispest pastry, add the filo just before baking. You can make the filling a day ahead and refrigerate it, but cool it promptly and keep it chilled. If assembling ahead is necessary, cover and refrigerate the pie and bake it within 24 hours; the pastry may be less crisp.

How do I know the chicken is safely cooked?
Check a large piece in the center of the filling with a food thermometer. Poultry must reach 165°F (74°C), the USDA FSIS safe minimum. Do not rely only on the sauce bubbling or the chicken looking white, since appearance is not a reliable temperature check.

Can I make this pie without filo?
Yes. Leave the filling uncovered and bake it in an oven-safe dish until hot and bubbling, or use puff pastry and bake according to the package directions. Without a pastry topping, it is a creamy chicken-and-leek casserole rather than a traditional topped pie.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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