Leftover Roast Chicken, Leek and Mushroom Filo Pie

The only thing better than a delicious roast dinner is the leftovers, especially when you make them into a delightfully hearty leftover roast chicken pie like this one.

Topped with filo pastry to give it a perfect crunchy texture, this pie is as tasty as it is beautiful. And it’s seriously easy too!

Using leftover roast chicken

This recipe uses leftover roast chicken (ideally from my one pan Mediterranean roast chicken and vegetables recipe, made with the best brined chicken! Though you can use any leftover roast chicken, of course) and the flavour from that roasting brings an extra level to this pie.

If you don’t have any leftover roast chicken, you can still make it! Just use a couple of chicken breasts instead. Season them well (you could dust them with smoked paprika, oregano or garlic powder – or all three!), drizzle with olive oil and roast in the oven at 180 degrees for 25 minutes, before cutting into chunks and continuing with the rest of this recipe.

Filo pastry on a pie

Filo pastry is often overlooked as a pie topping, in favour of the more traditional puff or shortcrust pastry. But it’s so tasty and it also looks sensational- so you can get away with serving this extremely easy pie to guests!

If you don’t have filo pastry to hand, that’s ok – switch it out for a sheet of puff or shortcrust pastry and bake until golden. You just won’t have that amazing crunch!

The pie filling

This pie filling is made with just six ingredients. It’s so easy! All you’ll need are onions, leeks, mushrooms, leftover roast chicken, a small glass of white wine and some crème fraiche. I used just a touch of salt and pepper to season it, because my roast chicken was already very flavourful, but you could add in some herbs if you like, too – thyme, rosemary and tarragon would all work very well.

Putting the leftover roast chicken pie together

For this pie, with filo pastry, I recommend making sure the pie filling is hot before you add the pastry and put it in the oven. That’s because filo pastry doesn’t take too long to cook – and you don’t want to burn it – so it’s important to make sure the filling is hot through before going in the oven.

You can still make the pie filling in advance, if you like, but when you’re ready to cook your pie just heat it through before transferring to a pie dish and adding your pastry.

This pie serves 4 and takes 45 minutes to make.

Leftover Roast Chicken, Leek and Mushroom Filo Pie

Harriet Young

January 20, 2024

A crowd pleasing, impressive but easy pie!

5

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Total Time 1 hour hr

Course Main Course

Servings 4 people

Ingredients

  

1x2x3x

• Approx 200g roast chicken shredded
• 1 onion
• 1 leek
• 300 g chestnut mushrooms
• 1 small glass white wine
• 100 g crème fraiche
• 4 large sheets filo pastry
• 3 tbsps olive oil

Instructions

 

• Preheat the oven to 180 degrees Celsius. Chop the onion and slice the leek and mushrooms.
• Heat 1 tbsp of the olive oil in a saucepan over a medium heat. Add the leek and onion and cook gently for 5 minutes until starting to soften. Add the mushrooms and cook for another 2 minutes, stirring often.
• Pour in the white wine and let it reduce for a minute. Now add the chicken, 200ml water and the crème fraiche. Season and cook for another 5 minutes until everything is warmed through.
• Pour the pie filling into a pie dish. Fold each piece of filo pastry in a concertina – like a fan – then place on top of the filling. You should be able to wrap the pastry around itself to cover the whole top of the pie.
• Drizzle the remaining olive oil evenly over the top of the pastry.
• Bake in the oven for 25-30 minutes until golden brown. Enjoy!

Keyword chicken, filo pastry, leftovers, pie

Tried this recipe?Let us know how it was!

Looking for more ways to use your roast dinner leftovers? Why not try:

• Chicken: Chicken Nacho Salad, Chicken and Pea Risotto, Chicken and Lentil Soup, Creamy Chicken and Bacon Pasta, Chicken Stroganoff Pie
• Beef: Leftover Beef Cottage Pie, Warm Beef and Lentil Salad
• Ham: Leftover Ham Pie, Leek and Ham Pasta, Turkey and Ham Lasagne
• Lamb: Leftover Lamb Shepherds Pie
• Duck: Hoisin Duck Stir Fry, Duck Fried Rice