By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 10
303 cal · 100 min
Chicken & Leek Filo Pie
Recipe GLPR12554ebaa1313c
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Average rating: 4.3 (1)
A golden, crispy filo-pastry pie filled with tender chicken, sautéed leeks, and mushrooms in a creamy mustard sauce. The shatteringly delicate pastry is layered and brushed with olive oil, then topped with fresh thyme and nigella seeds for a savory finish. Perfect served alongside buttered cabbage and mashed potatoes.
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Ingredients
75g butter
2 leeks, halved lengthways and sliced
300g chestnut mushrooms, sliced
25g all-purpose flour
300ml chicken stock
300g cooked chicken, shredded
75ml heavy cream
2 tbsp wholegrain mustard
1 small handful fresh parsley, chopped
6 sheets filo pastry
60ml olive oil
1 tsp fresh thyme leaves
1 tsp nigella seeds
Salt and cracked black pepper to taste
Directions
Melt one-third of the butter in a large saucepan over medium heat. Add the sliced leeks and cook, stirring occasionally, for about 10 minutes until softened. Transfer to a plate and set aside.
In the same saucepan, melt another third of the butter over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes until golden and tender. Transfer to the plate with the leeks.
Add the remaining butter to the saucepan and let it melt. Sprinkle the flour over the butter and stir continuously for 1 minute to form a smooth paste.
Gradually add the chicken stock, one ladle at a time, stirring well between each addition until smooth. Once all the stock is incorporated, reduce the heat to low and simmer for 5 minutes, stirring occasionally.
Return the cooked leeks and mushrooms to the saucepan. Add the shredded chicken, heavy cream, wholegrain mustard, and chopped parsley. Stir gently to combine. Season to taste with salt and cracked black pepper.
Pour the filling into a 20cm pie dish and allow it to cool to room temperature before assembling the pastry.
Preheat the oven to 190°C (170°C fan or gas mark 5).
Lay the first sheet of filo pastry on a clean work surface and brush it generously with olive oil. Carefully place it on top of the pie filling, allowing the corners to rest on the sides of the dish.
Lay the second filo sheet slightly offset from the first, brush with olive oil, and place it on the pie. Continue layering the remaining sheets, each one slightly off-center and brushed with oil, creating a fan effect with the pastry.
On the final filo layer, sprinkle lightly with salt, then scatter the fresh thyme leaves and nigella seeds over the top.
Gently press the pastry edges into the rim of the dish to secure them.
Bake in the preheated oven for approximately 1 hour, until the pastry is deep golden brown and crispy.
Remove from the oven and let rest for a few minutes. Serve warm with buttered cabbage and mashed potatoes on the side, if desired.
Comments
Chicken and leek filo pie hits the mark on ingredient availability—every item shows up at Harris Teeter, Food Lion, Kroger, or Walmart without a special trip—but the stated 100 minutes is optimistic and real cooking time runs closer to 120 with proper prep and resting. The cost per serving lands around $2.50–$3.00 when you use store-brand stock and cream, making it reasonable for a ten-serving dish that feeds a crowd. This is a make-ahead dinner that reheats well and plays to North Carolina's cold-season cooking, though the filo crust demands attention during assembly and baking to avoid burning.
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