Chicken & Leek Filo Pie

Chicken & Leek Filo Pie

Cooking time


1. Pre heat oven to 180C. Heat Cobram Estate Robust Extra Virgin Olive Oil in pan and fry diced chicken in batched, until browned. Once all the chicken is cooked transfer to a plate and set aside.

2. In the same pan, fry garlic, leeks and onion for a couple of minutes before adding the flour and cook for a further 2 minutes. Next add in the milk, stock, thyme and bay leaf. Season. Stir and allow to thicken for a few minutes. Return the chicken to the pan, and add in the parsley and season with salt and pepper. Stir and cook for 10 to 15 minutes. Transfer to the baking dish you are going to cook the pie in and cool the mixture.

3. Once it has cooled down, it will have thickened up and can now be topped with filo. Unroll the filo pastry and brush 6 sheets all over one side with the Cobram Estate Robust Extra Virgin Olive Oil. Gently scrunch up the pastry and lay on the top of the pie filling, covering completely. Bake for 25 mins until the pastry is golden and crisp.

Ingredients Chevron Icon

6 chicken breasts, diced

2 bay leaves

½ cup thyme

½ cup parsley

1 large onion, diced

3 leeks, sliced

1 garlic clove

1 cup chicken stock

2 cups of milk

2 tablespoons flour

1/2 cup of Cobram Estate Robust Extra Virgin Olive Oil

6 sheets of filo pastry

salt and pepper