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Home » Main Dishes » Chicken Leek and Cider One Skillet Pot Pie

Chicken Leek and Cider One Skillet Pot Pie

Author: Karon Grieve Published : March 2020

Recipe
chicken and leek pie pin image
chicken and leek pie pin image
chicken and leek pie pin image

This deliciously succulent chicken pot pie is sweetened with leeks and has the kick of cider. The crunchy filo pastry makes a lovely contrast to the creamy filling and it’s just so easy to make all in one skillet.

chicken leek and cider filo pie in skillet

The inspiration for this chicken pot pie

This is British Pie Week so it would be rude not to feature a pie recipe, and you know me, never knowingly rude and all that. Anyway what pie to make, it had to be my favourite, chicken and leek pie.

And it had to be easy and an all-in-one pot pie with little washing up.

ingredients for chicken and leek pie

Ingredients for chicken leek and cider pie

Chicken is the main component for this tasty pie.

The other ingredients are leeks, garlic, mushrooms, feta cheese, Greek yogurt, dried thyme and cider.

Note there are no onions in this chicken pie.

What type of chicken to use

You can use chicken breast, chicken fillets or chicken thighs for your pie recipe. i always feel that chicken thighs have loads more flavour than the breast meat and are a lot cheaper too.

Buy the thighs with the bone in and remove these and use them to make your own chicken stock.

What type of pan to use

I have used my old faithful 8″/20cm cast iron skillet. The whole point of this simple pie is that you only have to use one pan from start to finish.

Any deep frying pan will do as long as the handle is oven-safe. Or use a hob safe casserole dish that does duty both on the cooker and in the oven.

How to make chicken leek and cider pot pie

  • I first brown the chicken pieces all over then remove them from pan.
  • The leeks and cooked down to get them really sweet and tender. I adore the sweetness of leeks when they are really well cooked.
  • Add the garlic and mushrooms.
  • Return the chicken to the pan with seasoning and thyme and cider.
  • Bring to the boil then simmer for 30 minutes.
  • Remove from heat and cool completely before stirring in the Greek yogurt and feta.
  • Top with the scrunched filo pastry or another type of pastry.
  • Bake for about 40 minutes till golden and crunchy on top.
finiahed pie straight from the oven

What type of pastry to use for this pot pie

As you can see I have used filo pastry for my chicken pie. I love the crunch of filo pastry.

However you can use normal puff pastry for this recipe or even a short crust pastry top.

Use whatever pastry you happen to have to hand to make your chicken leek and cider pie.

slice taken out of chicken pie

How many does this chicken pot pie serve

You will get 4 servings of pie from this recipe. I used my trusty 8″ (20cm) cast iron skillet instead of a pie dish to make my pie.

The blackbird is from my Mum. Goodness, I dread to think how old this little guy is. He has graced every one of my Mum’s classic steak pies for as long as I can remember. He moved here when she died and I think of her every time he pops his head out of a pie.

slice of chicken pie with skillet in background

This is a great store cupboard recipe, just using whatever veggies you have in the fridge.

You can use carrots instead of mushrooms. Or throw in some peas if you fancy that.

Asparagus works really well in this chicken pie too.

larder links

Looking for more super tasty chicken dishes to try? Then check these out before you go;

Quick roast chicken chickpea and lemon traybake

One pan Italian chicken cacciatore

Easy chicken and asparagus risotto

Simple Basque chicken (poulet basquese)

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
chicken leek and cider filo pie in skillet

Chicken Leek and Cider Filo Pie

Karon Grieve
A super easy and tasty recipe for chicken and leek pie, perfect for midweek supper
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Main Course
Cuisine British
Servings 4 people
Calories 580 kcal

Equipment

  • cast iron skillet or any oven proof deep frying pan or hob friendly casserole

Ingredients
 

  • 500 g diced chicken breast or thigh meat
  • 400 g leeks cut into rings
  • 1 clove garlic minced
  • 100 g mushrooms sliced
  • 400 ml dry cider
  • salt and pepper to taste
  • 1/4 tsp dried thyme
  • 100 g Greek yogurt
  • 100 g Feta cheese crumbled
  • 1/2 pack filo pastry
  • 1 egg, beaten to wash over pastry
Metric – US Customary

Instructions
 

  • Preheat oven to 200C
  • Brown the chicken pieces on all sides then remove and set aside
  • Add remaining oil to pan and saute the leeks on a low heat for approximately 20 minutes till cooked down and very soft
  • Add the mushrooms and garlic and cook for 5 minutes more
  • Season with salt and pepper and thyle and return chicken to the pan
  • Pour in the cider, bring to boil then reduce heat and simmer for 30 minutes
  • Remove from heat and allow to cool completely
  • Mix in the feta and Greek yogurt
  • Top with scrunched up pieces of filo pastry covering entire dish (or ladle into a pie dish if not using an oven-proof skillet)
  • Bake for 40 minutes till golden and crisp

Video

Notes

I used my 20cm/8″ skillet as the pie dish for this recipe.
You can swap out the ingredients if you like; Asparagus works really well in this pie, or add some peas and carrots.

Nutrition

Calories: 580kcalCarbohydrates: 39gProtein: 36gFat: 28gSaturated Fat: 10gTrans Fat: 1gCholesterol: 158mgSodium: 587mgPotassium: 591mgFiber: 3gSugar: 9gVitamin A: 2010IUVitamin C: 15mgCalcium: 237mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Autumn/Fall, Chicken Recipes, Main Dishes, Winter

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Comments

  1. JC Peles says

    March 9, 2020 at 5:07 pm

    Really not into pies so I thought I’d just take a quick look but I ended up checking everything. I had tried cooking similar stuff before and that online delivery service, Feast Box, really helped me out try some ingredients that are hard to find like some listed above. Anyway, will forward this page to a couple of friends who are starting to get fond of cooking!

    Reply
    • Karon Grieve says

      March 12, 2020 at 8:30 am

      Hi Jasper,
      Do hope you get around to trying some of my recipes. Glad you like them and are passing them on.
      K x

      Reply
  2. Susan Hopkin says

    March 7, 2021 at 6:17 pm

    5 stars
    Lovely dish, I did however add a chicken stock cube.
    Family didn’t even realise there was cheese in it.will definitely make this again.

    Reply
    • Karon Grieve says

      March 8, 2021 at 1:36 pm

      Hi Susan
      Glad you like the chicken pot pie so much and will make it again.
      K

      Reply
5 from 1 vote

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