Cheesy Chicken And Leek Phyllo Pie Recipes

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CHEESY CHICKEN AND LEEK PHYLLO PIE



Cheesy Chicken and Leek Phyllo Pie image

In our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don't have gruyere, try Parmesan. -Andrea Stewart, Toronto, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

6 tablespoons olive oil, divided
2 medium leeks (white portion only), thinly sliced
1 cup sliced fresh mushrooms
1 tablespoon all-purpose flour
1 cup chicken stock
1 can (5 ounces) evaporated milk
3 cups cubed cooked chicken
3/4 cup plus 2 tablespoons shredded Gruyere cheese, divided
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
10 sheets phyllo dough (14x9-inch size)

Steps:

  • Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper., Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate. Transfer chicken mixture to crust., Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.

Nutrition Facts : Calories 433 calories, Fat 26g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 566mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.

CHICKEN & LEEK FILO PIE



Chicken & leek filo pie image

Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Serve with cabbage and mash for true comfort food

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 14

75g butter
2 leeks, halved lengthways and sliced
300g chestnut mushrooms, sliced
25g flour
300ml chicken stock
300g cooked chicken, shredded
75ml double cream
2 tbsp wholegrain mustard
small handful parsley
6 sheets of filo pastry
60ml olive oil
1 tsp thyme leaves
1 tsp nigella seeds
cabbage and mash, to serve (optional)

Steps:

  • Heat a third of the butter in a large saucepan, cook the leeks for 10 mins or until softened, then tip onto a plate and repeat with another third of the butter and the mushrooms. Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook the sandy paste for 1 min, then stir in the chicken stock a ladleful at a time. Leave on a low heat to simmer for 5 mins, then stir the chicken, leek, mushrooms, cream and mustard into the sauce, add the parsley and season with salt and cracked black pepper. Spoon into a 20cm pie dish and leave to cool.
  • Heat oven to 190C/170C fan/gas 5. Lay a sheet of filo on a chopping board and brush with olive oil, then place on top of the pie with the corners resting on the sides of the dish, then repeat the process, placing the next sheet slightly off-centre - the idea is to fan the sheets of filo. Brush every layer with oil, and on the last layer sprinkle over salt, thyme leaves and nigella seeds. Press the pastry gently into the edge of the dish. Bake for about 1 hr until the pastry is deep golden, then remove from the oven and serve with buttered cabbage and mashed potato, if you like.

Nutrition Facts : Calories 820 calories, Fat 54 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1.7 milligram of sodium

CHEESY CHICKEN POT PIE



Cheesy Chicken Pot Pie image

I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.

Provided by Chris

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 9

1 ½ cups chicken stock
1 cup cooked, shredded chicken meat
¾ cup green peas
⅓ cup diced celery
⅓ cup diced carrots
1 ½ cups shredded Cheddar cheese
2 tablespoons cornstarch
¼ cup milk
1 recipe pastry for a 9 inch double crust pie

Steps:

  • In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
  • Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
  • Preheat oven to 325 degrees F (175 degrees C).
  • Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 25.8 g, Cholesterol 38.7 mg, Fat 22.9 g, Fiber 2.6 g, Protein 14.7 g, SaturatedFat 8.5 g, Sodium 579 mg, Sugar 1.1 g

EASY CHICKEN & LEEK POT PIES



Easy chicken & leek pot pies image

Make these creamy, cheesy chicken and leek pot pies ahead and freeze them, ready for those cold winter nights when you don't feel like cooking

Provided by Good Food team

Categories     Dinner

Time 1h10m

Yield Makes 4 small pies

Number Of Ingredients 11

25g butter
3 leeks, washed and sliced
350g tub fresh cheese sauce
½ bunch chives, snipped
200g cooked chicken, torn
3 tbsp milk
1 tbsp Dijon mustard
320g pack shortcrust pastry
plain flour, for dusting
1 large egg, beaten
green veg, to serve (optional)

Steps:

  • Melt the butter in a large pan, then add the leeks and cook, covered, for 10 mins until really soft. Remove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard. Mix well and spoon into small dishes or ramekins.
  • Unroll the pastry on a lightly floured surface. Use a saucer to cut circles for the tops, put them on top, trim to fit, crimp the edges and glaze with egg. Will keep, covered and frozen, for up to two months.
  • Heat the oven to 190C/170C fan/gas 5 and bake for 45 mins, or, to cook from frozen, heat oven to 220C/200C fan/gas 7. Cover with foil and put on a baking tray. Bake for 15 mins. Reduce the oven to 190C/170C fan/gas 5 and bake for 45 mins, removing the foil for the final 30 mins. Serve with green veg, if you like.

Nutrition Facts : Calories 639 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium

HEARTY CHICKEN AND LEEK PIE



Hearty Chicken and Leek Pie image

I've adapted this pie from a number of different recipes, including a Jamie Oliver recipe. The apple cider vinegar gives it a bit of a tang which I like. I also play around with the type of herbs I use - thyme, marjoram, parsley, oregano are all good. And I just use dried herbs if I don't have any fresh herbs on hand.

Provided by Kates Kitchen

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons olive oil
2 large leeks
4 garlic cloves
750 g chicken breasts, cut into chunks
2 tablespoons fresh thyme
2 tablespoons cornflour
350 ml chicken stock
2 tablespoons apple cider vinegar
1 sheet frozen puff pastry
1 egg, beaten
2 tablespoons milk

Steps:

  • Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
  • Melt the butter with a splash of oil in a saucepan over medium heat. Add leeks and garlic and sweat gently for about 10 to 15 minutes until tender.
  • Meanwhile heat a wide frypan or saute pan over medium heat and add a splash of oil. Fry the chicken seasoned with salt, pepper and herbs until the chicken is browned.
  • Add the leeks, then stir in corn flour. Pour in the stock and add the apple cider vinegar. Adjust the amount of stock depending on how much sauce you like. You can also add a bit more cornflour if the sauce looks a bit too thin.
  • Simmer gently for around 15 minutes.
  • Spoon the chicken mixture into a 1.2L - 1.9L (1.5-2 Quart) pie dish.
  • Cut a piece of defrosted puff pastry big enough to make a lid over pie dish plus a 2cm border to place around the rim.
  • Line the rim of the pie dish with a 2cm border of pastry, brush with a little water and then top with the pastry lid. Crimp the edges together with a fork. If you can't be bothered with the extra border just fit the pastry lid. Make a little slit in the middle of the pastry to let the steam escape.
  • Beat the egg with a splash of milk. Use a pastry brush to brush the top of the pastry with the egg mixture. This will help the pastry brown and crisp nicely.
  • Bake the pie for around 20 minutes until the pastry is crisp and golden.

Nutrition Facts : Calories 875.7, Fat 56, SaturatedFat 16.4, Cholesterol 191.9, Sodium 470.2, Carbohydrate 42.5, Fiber 2, Sugar 3.8, Protein 48.6

THE BEST CHICKEN AND SWEET LEEK PIE WITH FLAKY PASTRY



The Best Chicken and Sweet Leek Pie With Flaky Pastry image

Make and share this The Best Chicken and Sweet Leek Pie With Flaky Pastry recipe from Food.com.

Provided by loveleesmile

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 tablespoons butter
2 lbs boneless skinless chicken legs, cut into pieces
2 medium leeks, trimmed, washed and sliced into 1/2 inch pieces
2 carrots, peeled and roughly chopped
3 sticks celery, finely sliced
3 tablespoons dried thyme or 2 -3 sprigs fresh thyme
2 tablespoons flour
1 glass white wine
1 1/4 cups milk
sea salt
fresh ground black pepper
9 ounces good pork sausage
1 lb puff pastry
1 egg

Steps:

  • Prepare the chicken:Preheat the oven to 425°F (220°C). Take a large casserole pot and add your olive oil and butter.
  • Add the chicken, leeks, carrots, celery, and thyme and cook slowly on the stove for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, a wineglass of water, and the milk. Season with a little salt and freshly ground black pepper, then cover with a tight-fitting lid and simmer very slowly on the stove for 30 to 40 minutes until the chicken is tender. Stir it every so often so it doesn't catch on the bottom of the pan. The sauce should be loose but quite thick. If it's a little too liquid, just continue to simmer it with the lid off until it thickens slightly. (At this point you can let it cool and keep it in the fridge for a couple of days if you want to - it can also be eaten as a stew.)
  • Assemble the pie: Pour the chicken mixture into an appropriately sized pie dish. Squeeze the meat out of the sausage skins, roll it into little balls, brown them in a little oil and sprinkle them over the stew.
  • Roll out your pastry to about 1/4 inch thick. Egg-wash the rim of the dish and drape over the pastry, using a knife to trim the edge of the dish. Egg-wash the top of the pastry to make it go golden while cooking, then pinch it to crimp it round the edges (there's no need to do this, but I like to as my mum always does it and it makes it look pretty). I use the back of a knife to lightly crisscross the top - this allows the pastry to go crisp and flaky. Cook the pie in the center of the oven for about 30 to 40 minutes, until golden on top. I like to serve this with corn off the cob and mashed potato.

Nutrition Facts : Calories 891, Fat 55, SaturatedFat 16.8, Cholesterol 204.2, Sodium 691.2, Carbohydrate 47.3, Fiber 3.4, Sugar 3.4, Protein 46.4

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