Chicken, Mushroom & Leek Filo Pie
by Diana Opoti (@dianaopotieats)A savory pie with a creamy chicken, mushroom, and leek filling encased in crispy filo pastry.
Ingredients
Filo Pastry
- 8filo pastry sheets
- 2tbspmelted butter
Filling
- 300gchicken breast or thigh
- 1cupmushrooms
- 1large leek
- 1tbspolive oil or butter
- 1/2cupbechamel sauce
- 1/4cupcream cheese
- 2eggs
Marinade
- 1tspsalt
- 1/2tspblack pepper
- 1tspdried thyme or rosemary
- 1/2lemon
How to make Chicken, Mushroom & Leek Filo Pie
Marinate the Chicken
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
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.
In the same skillet, add the sliced leeks and mushrooms, cooking until soft and fragrant.
Return the chicken to the skillet, stir to combine, and remove from heat.
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.
Assemble the Filo Pie
Preheat your oven to 185°C (365°F). Lightly grease a pie dish.
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
Spoon the chicken mixture into the pie dish, spreading it evenly.
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.
Bake the pie in the preheated oven for 40 minutes, or until the filo is golden and crisp.
Tips & Tricks
Allow the pie to cool slightly before slicing. Serve warm and enjoy the creamy, festive flavors.