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Chicken and leek pie with crispy filo topping
Chicken and leek pie with crispy filo topping
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Succulent chicken with crispy filo topping for a delicious and speedy dish.
Ingredients:
  • 650g diced chicken thigh fillets, trimmed, diced
  • 80g butter
  • 2 medium leeks, trimmed, halved, washed, thinly sliced
  • 30.00 ml plain flour
  • 318.75 gm chicken style liquid stock
  • 150g baby spinach
  • 8 sheets filo pastry
Instructions:
  • Preheat your oven to a toasty 220°C (200°C if you're using a fan-forced oven).
  • In a large frying pan over medium-high heat, brown chicken in 2 batches for 3 minutes. Transfer to a bowl. Melt half the butter in the pan and add leek. Cook covered on medium heat for 5 minutes until leek is soft. Stir in flour and cook for 1 minute. Add stock and bring to a boil. Return chicken to the pan and simmer covered on medium-low for 5 minutes until chicken is cooked and sauce is thickened. Stir in spinach.
  • Next, melt the remaining butter in a microwave-safe bowl by microwaving on medium-low (30%) for 30 seconds to 1 minute. Place one pastry sheet on a flat surface and brush with butter. Layer another pastry sheet on top. Repeat with butter and two more pastry sheets to create one pastry stack. Roll up the stack from one long side and cut into 1cm-wide strips. Repeat the process with the remaining butter and pastry.
  • Transfer the delicious chicken mixture into a 5 cup baking dish. Top with pastry rounds and bake until golden and crisp, about 10 minutes. Serve and enjoy!

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