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Chicken and Leek Filo Pot Pies

Chicken and Leek Filo Pot Pies: 7 Steps to Pure Bliss

A savory dish with chicken and leeks wrapped in crispy filo pastry.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup leeks, sliced
  • 1 cup chicken broth
  • 1/2 cup cream
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • Salt to taste
  • Pepper to taste
  • 6 sheets of filo pastry
  • Butter for brushing

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a pan, heat olive oil over medium heat.
  3. Add leeks and sauté until soft.
  4. Add shredded chicken, chicken broth, cream, thyme, salt, and pepper.
  5. Simmer for 5 minutes.
  6. Lay 2 sheets of filo pastry on a baking dish, brushing each layer with butter.
  7. Spoon the chicken mixture onto the pastry.
  8. Fold the pastry over the filling and brush with more butter.
  9. Repeat with remaining filo, creating more layers.
  10. Bake for 25-30 minutes until golden brown.

Notes

  • Serve hot for best taste.
  • Can be made ahead and reheated.
  • Use leftover chicken for quicker preparation.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 pie
  • Calories: 350
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 60mg

Keywords: Chicken and Leek Filo Pot Pies