Chicken, Leek & Mushroom Filo Pie

Method

1. 1

   Heat the oven to 200°C (400°F). Brown the chicken in the oil in a large ovenproof pan, then lift out.

   6 min
2. 2

   Add the leeks and mushrooms with a pinch of salt and cook until soft and the mushroom liquid has evaporated. Add garlic and thyme for a minute.

   8 min
3. 3

   Pour in the stock, stir in the cornflour mixed with a splash of cold water, and simmer until thickened. Off the heat, stir in the crème fraîche, mustard, peas and the chicken; season well.

   4 min
4. 4

   Transfer to a pie dish if needed. Lightly brush each filo sheet with oil, scrunch it loosely and arrange on top to cover the filling.

5. 5

   Bake until the filo is deep golden and crisp and the filling is bubbling.

   20 min

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Chicken Leek and Mushroom Filo Pie

  Backyard Chef · YouTube

• 

  Jamie's Quick Chicken & Mushroom Pie

  Jamie Oliver · YouTube

Substitutions

• Vegetarian: replace the chicken with 2 × 400 g cans of drained butter beans plus extra mushrooms, and use vegetable stock.
• Lower-carb: skip the filo and top with sliced, roasted celeriac, or serve the filling as a stew with greens.
• Use boneless, skinless chicken thighs for a juicier filling (about 4 g more fat per serving).