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.
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.
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.
Everyone really enjoyed them with the filo pastry for dinner. I hope your family gets as much pleasure from eating them as we did.
You can serve these pies with your favourite chutney. ENJOY.
- ½ leek, washed and sliced
- 2 chicken breasts, diced (or about 8 thigh fillets depending on size)
- 5 mushrooms, diced
- 1 tablespoon butter
- 1 tablespoon flour
- ½ cup milk
- 7 sheets filo pastry
- 1 teaspoon Dijon mustard
- Salt and pepper
- Preheat oven to 180ºC.
- Grease texas muffin tins with oil.
- In a frying pan add small amount of oil and leek, stir until wilted then add mushrooms.
- Cook until mushrooms are soft and then remove from pan and put into a bowl.
- Put a little more oil in the pan and then add the chicken, continue stirring until chicken is cooked.
- Remove chicken and place in bowl with leek and mushrooms.
- 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.
- 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.
- Remove from heat and add salt and pepper and mustard, mix to combine.
- Add this sauce to chicken mix and stir through, leave to cool a little.
- Cut filo sheet in half lengthways and then into 3, making small squares, (6 in total).
- 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.
- Continue until you have 4 small squares in each muffin hole.
- 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.
- 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.