This chicken filo pie is a tasty, creamy chicken, leek and bacon filling encased in crisp pastry. Quick and easy to make and great with leftover chicken too.
1tablespoonlight flavoured olive oil or vegetable oil
100grasher bacon(3 ½ oz)
1medium leek, washed and thinly sliced
800gskinless boneless chicken thighs, cut into small cubes
1 ½tablespoonsTuscan seasoning(6 tsp, see notes)
¼teaspoonfreshly cracked black pepper
1 ½tablespoonsflour(6 tsp, see notes)
180mllow sodium chicken stock(¾ cup)
1tablespoonwhite wine vinegar
3big handfulsfresh baby spinach
⅓cupcreme fraiche(80ml)
12sheetsfilo pastry
85gbuttermelted (3oz) (or sub olive oil)
For best results, always weigh ingredients where a weight is provided
Equipment
Braiser pan or deep skillet
9 inch pie dish
Instructions
FOR THE FILLING - Make a couple of hours or day ahead, so that it can cool in time:Heat the oil in a large pan over medium heat, then add the bacon. Cook for 1 minute.
Add the leek and cook for a further 3-4 minutes over medium, until leek has softened. Set both the bacon and leek aside on a plate.
If there is no bacon fat left in the pan, add a dash of oil. Then, add the chicken, Tuscan seasoning and pepper and give it a good mix to coat evenly. Cook for another 6-8 minutes, turning a couple of times, until just cooked through.
Sprinkle over the flour and stir well. Cook for another minute.
Add the stock and cook for 5-6 minutes to reduce and get very thick.
Turn the heat down to low. Add the vinegar and the creme fraiche and stir until fully melted into the sauce. The sauce should be very thick and coating the filling more than being liquid.
Finally, turn the heat off and stir in the baby spinach until wilted.
Allow to cool completely to at least room temperature before adding to the pie case. The filling can sit in the fridge overnight, covered with plastic wrap.
TO ASSEMBLE AND BAKE:Preheat oven to 200C (180C fan forced) / 395F.
Take the melted butter and using only the clear yellow part at the top (not the milk fats that sink to the bottom), brush one sheet of filo pastry all over.
Place it into a 9 inch pie dish with part of it overhanging. Repeat with 4 more sheets overlapping in different directions each time and making sure it overhangs the edges.
Add chicken mixture making sure to hold back any runny sauce if you have too much. Fold a sheet of filo in half and place on top of the chicken filling then fold all the overhanging pastry over the top.
With the final 6 sheets of pastry, brush them with the clarified butter, then scrunch them up (butter side out) and arrange on top of the pie.
Bake the chicken filo pie in the preheated oven for 30-35 minutes or until golden brown and crispy. Test the sides and you should be able to see that they’re crisp as well.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.