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Chicken-Leek-Pie-Recipe
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4.20 from 25 votes

Chicken Leek Pie With Filo

A creamy Chicken Leek Pie with crispy filo that's real flavorful and easy to make!
Prep Time40 minutes
Cook Time1 hour
Course: Appetizer, Main Course, Side Dish
Cuisine: Greek
Keyword: Chicken, cream, Oven baked, pie
Servings: 8 pieces
Calories: 615kcal

Ingredients

For The Chicken:

  • 600 grams / 1 lb + 5 oz boneless, skinless, chicken breasts
  • ¼ lemon zested
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • salt and pepper

For The Pie Filling:

  • olive oil
  • 450 grams (15.8 ounces) leeks finely chopped
  • 4 tablespoons butter
  • 60 grams (½ cup) all-purpose flour
  • 500 ml (2 cups) milk lukewarm
  • 2 medium-sized eggs
  • 150 grams (5.2 ounces) Kefalograviera cheese (or substitute with Gruyere and Parmesan or Pecorino Romano) grated
  • fine sea salt
  • freshly ground pepper

For The Pie:

  • 450 grams filo pastry (1 package) unfreeze in the fridge overnight
  • 120 grams (4.2 ounces) butter melted

Instructions

Prepare The Chicken:

  • Preheat the oven to high on broil function.
  • Line a baking sheet with foil and brush it with oil.
  • Combine 2 tablespoons olive oil, onion powder, oregano, and lemon zest in a small bowl.
  • Add the chicken breasts to the pan and brush them with half the marinade. Season with salt and pepper.
  • Broil the chicken for about 5 minutes. Then turn and brush with the remaining marinade. Broil for another 5 minutes or until internal temperature registers 165°F / 74°C on an instant-read thermometer. Set the chicken aside in a bowl to cool.

Make The Pie Filling:

  • Heat a good splash of olive oil in a saute pan over moderate heat.
  • Add the leeks, season with salt, and cook until softened.
  • Toss in the butter and stir until it melts.
  • Add the flour and stir well with a wooden spoon.
  • Pour in the milk and stir until thick and creamy.
  • Set aside to cool for 10 minutes.
  • Stir in the eggs and grated cheese. Season with freshly ground pepper.
  • Shred the chicken not too fine and mix in as well.

Make The Pie:

  • Preheat the oven to 175°C / 350°F.
  • Lay open the stack of phyllo on your working surface. Cover it with a tea towel so it won't air-dry.
  • Take a round 31 cm (12-inch pan) and grease it well with melted butter.
  • Place 4 phyllo sheets in the pan cross-like to cover the bottom (half of each phyllo will be hanging out of the pan). Drizzle each phyllo with melted butter.
  • Add the chicken leek filling and spread it evenly with a spoon.
  • Overlap the phyllo that hangs out of the pan, drizzling each one generously with melted butter.
  • Add all of the remaining phyllo from the package on top. Ruffle each phyllo in order to fit inside the pan and drizzle each one with butter.
  • Cut and divide the pie into 8 large pieces. Try not to cut the bottom phyllo so the filling won't leak out.
  • Bake for about 50 minutes on the mid-low rack of the oven. Until honey golden and very crispy.
  • Let the pie set for 10 minutes outside the oven.
  • Cut and serve!

Nutrition

Serving: 1piece | Calories: 615kcal | Carbohydrates: 47g | Protein: 29g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 669mg | Potassium: 563mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1802IU | Vitamin C: 8mg | Calcium: 232mg | Iron: 4mg