Delicious Chicken And Leek Pies

Delicious Chicken And Leek Pies

Chicken & Leek Pie

When we were involved in cooking food for our café, one of the very popular items on the menu was a chicken and leek pie.  My grandson really loved these pies, and the other day asked if I could please make some for dinner.

Sliced Leeks In Pan    Leek And Mushrooms In Pan

I usually use chicken thigh fillets as they have more taste, but I only had breast fillets so I used those for this batch.  I also generally make my own short crust pastry (recipe to follow in another post) but decided to lighten the pies by using filo pastry.  My grandson wanted to take a pie for school lunch the next day as he enjoys them so much.

Diced Chicken In Frying Pan    Chicken Mix In Bowl

I used a Baker’s Secret Basics Nonstick 6-Cup Texas Muffin Pan which is available from Amazon if you don’t have one. You can see from the photo that mine has had a lot of use.

Chicken & Leek Pie in tin

Everyone really enjoyed them with the filo pastry for dinner. I hope your family gets as much pleasure from eating them as we did.   

Baked Pie Ready To Eat You can serve these pies with your favourite chutney.  ENJOY.

Delicious Chicken & Leek Pie
  1. ½ leek, washed and sliced
  2. 2 chicken breasts, diced (or about 8 thigh fillets depending on size)
  3. 5 mushrooms, diced
  4. 1 tablespoon butter
  5. 1 tablespoon flour
  6. ½ cup milk
  7. 7 sheets filo pastry
  8. 1 teaspoon Dijon mustard
  9. Salt and pepper
  10. Oil
  1. Preheat oven to 180ºC.
  2. Grease texas muffin tins with oil.
  3. In a frying pan add small amount of oil and leek, stir until wilted then add mushrooms.
  4. Cook until mushrooms are soft and then remove from pan and put into a bowl.
  5. Put a little more oil in the pan and then add the chicken, continue stirring until chicken is cooked.
  6. Remove chicken and place in bowl with leek and mushrooms.
  7. In the same frying pan make a roux by adding the butter and once melted add the flour, stir for about 1 minute to cook the flour.
  8. Drain any liquid that is in the bowl with chicken mix and add to frying pan and then add the milk stirring constantly until thickened.
  9. Remove from heat and add salt and pepper and mustard, mix to combine.
  10. Add this sauce to chicken mix and stir through, leave to cool a little.
  11. Cut filo sheet in half lengthways and then into 3, making small squares, (6 in total).
  12. Take one square and brush with oil, place into muffin tin. Repeat again and place square on top of the previous one slightly at an angle.
  13. Continue until you have 4 small squares in each muffin hole.
  14. Fill each pie with the filling and then take another square of filo pastry and scrunch it up, then place on top of the filling.
  15. Bake in oven for about 20 mins, checking during baking that the top does not brown too quickly, if so turn your oven down a little.
Sweet Saffron Spice


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