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Friday 04 September 2026 08:26:38 GMT

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I can’t juggle but I can make a good chicken pie 🥧👀 Creamy Chicken Leek Pie Ingredients * 1 roast chicken, meat removed and shredded * 3 leeks, sliced * 50g butter * 50g plain flour * 300–400ml chicken juices and/or stock * 100–150ml cream * 1 garlic cube * 1 tsp dried thyme * 1 2tsp dried tarragon * Salt and pepper * 1 pack filo pastry * Extra melted butter for brushing between the filo sheets Method - Preheat the oven to 180°C fan - Melt the butter in a large pan over a medium heat. Add the leeks with a sprinkle of salt and cook for 8–10 minutes until soft. Stir in the garlic cube and cook for another minute or so. - Sprinkle in the flour and stir for 1–2 minutes. Gradually add the chicken juices and/or stock, stirring until smooth. Simmer until the sauce thickens. - Stir in the cream, thyme and tarragon. Season with salt and pepper to taste If the sauce is too thick, add a splash more stock or water. -Stir in the shredded roast chicken and warm through. Taste and adjust the seasoning. - Brush the pie dish with melted butter. Lay a sheet of filo into the dish, letting the edges overhang. Brush with butter, then add another sheet. Repeat with several sheets, brushing butter between each layer, until you have a good pastry base. - Spoon the creamy chicken and leek mixture into the filo-lined dish. - Fold the overhanging pastry over the filling. Add the remaining filo sheets, brushing melted butter between each layer. Scrunch the final sheet lightly for a crisp, golden top. - Bake for 30-35 minutes, or until the filo is golden and crisp and the filling is bubbling around the edges. #chickenpie #paigebakedthat #pie #autumnbaking

I can’t juggle but I can make a good chicken pie 🥧👀 Creamy Chicken Leek Pie Ingredients * 1 roast chicken, meat removed and shredded * 3 leeks, sliced * 50g butter * 50g plain flour * 300–400ml chicken juices and/or stock * 100–150ml cream * 1 garlic cube * 1 tsp dried thyme * 1 2tsp dried tarragon * Salt and pepper * 1 pack filo pastry * Extra melted butter for brushing between the filo sheets Method - Preheat the oven to 180°C fan - Melt the butter in a large pan over a medium heat. Add the leeks with a sprinkle of salt and cook for 8–10 minutes until soft. Stir in the garlic cube and cook for another minute or so. - Sprinkle in the flour and stir for 1–2 minutes. Gradually add the chicken juices and/or stock, stirring until smooth. Simmer until the sauce thickens. - Stir in the cream, thyme and tarragon. Season with salt and pepper to taste If the sauce is too thick, add a splash more stock or water. -Stir in the shredded roast chicken and warm through. Taste and adjust the seasoning. - Brush the pie dish with melted butter. Lay a sheet of filo into the dish, letting the edges overhang. Brush with butter, then add another sheet. Repeat with several sheets, brushing butter between each layer, until you have a good pastry base. - Spoon the creamy chicken and leek mixture into the filo-lined dish. - Fold the overhanging pastry over the filling. Add the remaining filo sheets, brushing melted butter between each layer. Scrunch the final sheet lightly for a crisp, golden top. - Bake for 30-35 minutes, or until the filo is golden and crisp and the filling is bubbling around the edges. #chickenpie #paigebakedthat #pie #autumnbaking

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