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Chicken, leek & mushroom filo pie


2 packs of chicken thighs - sliced 1cm thick
Knob of 10 Star butter
1 brown onion - diced
4 garlic cloves - diced
2 leeks – sliced into 1cm thick rounds
250g large mushrooms - sliced
3/4 cup of Lewis Road Half & Half
250ml vegetable stock
2 heaped tbsp cornflour
1 heaped tbsp Dijon mustard
Big handful of fresh thyme (about ¼ cup)
Filo pastry sheets – quantity will vary depending on the size of your dish
Extra oil for brushing on the filo


  • 1

    Pre-heat the oven to 180° fan bake.

  • 2

    In a large pan, brown the chicken with some butter and season well.

  • 3

    Using the same pan, add some more butter, add the onion, garlic, and leeks. Season well and stir for a few minutes.Now add the mushrooms and thyme.Stirring occasionally and simmer for a few minutes.

  • 4

    Add the chicken back to the pot, and stir in the Half & Half, vegetable stock, cornflour and Dijon mustard.Stir well for a few minutes then turn the heat off. If you aren’t using a oven-proof pan then pour the creamy chicken filling into a dish.

  • 5

    Using a pastry brush, brush the filo sheets one at a time, then lightly scrunch the buttered sheet and place it on top of the pie filling. Repeat this step until the pie is covered with pastry and there are no gaps.

  • 6

    Place the dish into the oven and bake for 25 minutes or until the pastry is golden brown.

  • 7

    Serve immediately and enjoy.

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