Easy Peasy Chicken, Mushroom and Leek Pie
Deliciously tender chicken breast, umami-rich mushrooms, sweet leeks and a wonderfully rich and creamy sauce, topped off with a super simple filo pastry crust… this Easy Peasy Chicken, Mushroom and Leek Pie is unbelievably tasty, yet super simple to make. It’s set to be your new family favourite!
Servings 4 people
Calories 558kcal
Ingredients
- 2 tablespoons olive oil plus extra for brushing the pastry (see Note 1)
- 1 large leek sliced
- 250 g chestnut mushrooms quartered
- 800 g diced chicken breast
- 200 ml chicken stock (from a cube is fine – I used 1 Kallo Organic stock cube)
- 150 g crème fraîche
- Black pepper to taste
- 3 sprigs of fresh thyme
- 200 g ready rolled filo pastry
Instructions
- Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
- Place 1 tablespoon of the olive oil, the sliced leeks and the quartered mushrooms into a wide ovenproof pan (see Note 2) and fry over a fairly high heat, stirring regularly, for 3 minutes or until lightly browned.
- Tip the mushrooms and leeks onto a plate and add the remaining 1 tablespoon of olive oil to the pan. Allow the pan to heat back up again and then fry the diced chicken for 4 minutes, or until lightly browned on most sides. (The chicken should NOT be fully cooked at this point.)
- Return the mushrooms and leeks to the pan and add the chicken stock. Bring to the boil, then turn right down low.
- Allow the pie filling to simmer gently for 2 minutes, then add the crème fraîche, black pepper and thyme and stir to combine. When the crème fraiche is fully stirred in, turn the heat off.
- Leave the pan to cool for 2 minutes, then top with scrunched up sheets of filo pastry: simply take each sheet of filo pastry, scrunch it up in your hand and plop it gently on top of the filling. Repeat until the pie is completely covered, then lightly brush with a little olive oil (or melted butter).
- Place the pie into your pre-heated oven for 20 minutes, or until the pie is golden brown on top and the filling is bubbling (see Note 3).
- Serve the chicken pie with your favourite green vegetables, such as green beans, broccoli, cabbage, kale, peas or asparagus
Video
Notes
- To keep things super easy, I advise you brush the filo with a little olive oil before placing the pie in the oven. However, if you have a little more time, brush the pie with melted butter – it’s even nicer!
- If you don’t have an ovenproof pan, simply cook the filling in a normal pan, then transfer the filling to an oven dish, before topping with the filo.
- Take care you don’t burn the filo pastry. It should be just perfect after 20 minutes, but ovens do vary! If you are not sure, it’s OK to open the oven door once or twice to check… don’t worry, you won’t mess the pie up! (Filo pastry is much more forgiving than puff pastry. However, if you’ve chosen to use puff pastry instead, definitely don’t open the oven door or your pastry is likely to deflate!)
- Suitable for freezing (filling only!)
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 558kcal | Carbohydrates: 35g | Protein: 50g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 583mg | Potassium: 1207mg | Fiber: 2g | Sugar: 4g | Vitamin A: 702IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 3mg