Cheesy Chicken and Leek Phyllo Pie

I decided to try out this recipe because I had 2 leeks I needed to use up. I’m so glad I did. This chicken pot pie is so flavourful and has a springtime vibe with the mushrooms, leeks and lighter phyllo pastry. It’s also pretty simple to make! I paired it with a Beaujolais (see below) and it was delightful!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 6
    • Rating: Moderate
  • Involvement: 35 min prep
    • Rating: Moderate
  • Ingredients & availability
    • 12 ingredients
    • All ingredients are normal. I couldn’t find Gruyere but there are lots of substitutes such as Emmental which I used.
    • Rating: Moderate

Equipment Required:

  • Large skillet
  • Knife
  • Cutting board
  • Cheese grater
  • Measuring cups/spoons
  • Can opener
  • Basting brush
  • 9-in pie plate
  • Mixing spoon

Time: 35 min prep + 35 minutes bake = 1 hour 10 min. total

Yield: 6 servings

Calories/Serving: ~433

Ingredients:

  • 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 (354 ml) evaporated milk
  • 3 cups cubed cooked chicken (or turkey)
  • 3/4 cup plus 2 tablespoons shredded Gruyere cheese, divided (I couldn’t find Gruyere so I used Emmental)
  • 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 (14×9-inch size)

I got this recipe from Taste of Home. You can find it HERE.

Directions:

  1. 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.
  2. 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.
  3. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper.
  4. 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.
  5. Transfer chicken mixture to crust.
  6. 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.

You can get this Beaujolais wine at the LCBO for $14.05 HERE.