Chicken and Leek Filo Pie
This pie is about to earn a permanent spot in your winter rotation. @essentiallyellanutrition's chicken and leek pie is topped with golden filo pastry nests for that perfect crunch. Instead of your classic shortcrust or puff pastry topping, they're lighter, crispier! It's also hiding veggies like leek and zucchini, but feel free to mix in your favourites like mushrooms, celery, or carrots. Super versatile and seriously comforting. Save this recipe for your next Sunday dinner or prep it ahead for cosy weekday meals! And while you're here, don’t forget to check out our Farmers Pick Pantry to stock up on essentials plus browse our fridge range for butcher-quality meat, seafood and diary!
Ingredients
Everything for 4 servings
- 1 tbsp olive oil
- 1 medium leek, halved and sliced
- 2 garlic cloves, minced
- 400g skinless chicken breast or thigh, diced
- 1 medium zucchini, grated and squeezed of excess moisture
- 1 tbsp wholemeal flour
- ½ cup milk
- ¼ cup chicken stock for extra flavour
- 2 tbsp Greek yoghurt
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- 1 tsp thyme
- 16 sheets filo pastry
- 80g fetta
- Olive oil spray
Method
Preheat your oven to 180°C (fan-forced)
Heat olive oil in a large non-stick pan over medium heat
Add leek and garlic, and cook for 3–4 minutes until soft.
Add chicken pieces and cook until just browned
Stir in your zucchini and cook for 2–3 minutes until softened
Sprinkle over flour and stir well for 1 minute to coat everything
Slowly pour in milk and stock, stirring continuously to avoid lumps. Simmer gently until thickened (about 5–10 mins)
Stir in yoghurt, Dijon, thyme, salt and pepper. Taste and adjust seasoning
Transfer mixture into a baking dish. Let cool for a few minutes (it will thicken further)
Lightly crumple each filo sheet into nests and place on top of the pie mixture. Spray with a little olive oil and crumble the feta over the top
Bake for 20–25 minutes or until filo is golden brown and filling is bubbling around the edges