Chicken, Mushroom & Leek Filo Pie recipe

Chicken, Mushroom & Leek Filo Pie

by Diana Opoti (@dianaopotieats)
Prep Time
30min
Cook Time
40min
Total Time
1hr 10min

A savory pie with a creamy chicken, mushroom, and leek filling encased in crispy filo pastry.

Ingredients

4 Servings
(1 serving = one slice)

Filo Pastry

  • 8
    filo pastry sheets
  • 2tbsp
    melted butter

Filling

  • 300g
    chicken breast or thigh
  • 1cup
    mushrooms
  • 1
    large leek
  • 1tbsp
    olive oil or butter
  • 1/2cup
    bechamel sauce
  • 1/4cup
    cream cheese
  • 2
    eggs

Marinade

  • 1tsp
    salt
  • 1/2tsp
    black pepper
  • 1tsp
    dried thyme or rosemary
  • 1/2
    lemon

How to make Chicken, Mushroom & Leek Filo Pie

Marinate the Chicken

  1. In a bowl, combine the diced chicken, salt, pepper, dried thyme (or rosemary), and lemon juice. Mix well and let the chicken marinate for 15-20 minutes.

Prepare the Filling

  1. In a large skillet over medium heat, add the olive oil or butter. Sauté the marinated chicken until browned but not fully cooked through, then set aside.

    Step 2.1: In a large skillet over medium heat, add the olive oil or butter
  2. In the same skillet, add the sliced leeks and mushrooms, cooking until soft and fragrant.

    Step 2.1: In the same skillet, add the sliced leeks and mushrooms, cooking until soft and fragrant
  3. Return the chicken to the skillet, stir to combine, and remove from heat.

    Step 2.1: Return the chicken to the skillet, stir to combine, and remove from heat
  4. Stir the bechamel sauce, cream cheese, and beaten eggs into the chicken, mushroom, and leek mixture, mixing until well combined. Season with salt and pepper if needed.

    Step 2.1: Stir the bechamel sauce, cream cheese, and beaten eggs into the chicken, mushroom, and leek mixture, mixing until well combined

Assemble the Filo Pie

  1. Preheat your oven to 185°C (365°F). Lightly grease a pie dish.

  2. Lay a sheet of filo pastry in the dish, letting the edges overhang slightly. Brush with melted butter, then layer another sheet, brushing with butter again. Repeat until you have 2-3 layers.

Add the Filling

  1. Spoon the chicken mixture into the pie dish, spreading it evenly.

  2. Fold any overhanging pastry over the filling, then layer 2-3 more sheets of filo on top, brushing each with melted butter. Tuck or crimp the edges for a neat finish.

    Step 4.1: Fold any overhanging pastry over the filling, then layer 2-3 more sheets of filo on top, brushing each with melted butter
  3. Bake the pie in the preheated oven for 40 minutes, or until the filo is golden and crisp.

    Step 4.1: Bake the pie in the preheated oven for 40 minutes, or until the filo is golden and crisp

Tips & Tricks

  1. Allow the pie to cool slightly before slicing. Serve warm and enjoy the creamy, festive flavors.