Go Back
–+ servings
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 Bookmark Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
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