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

Save This Recipe
Harriet Young
A crowd pleasing, impressive but easy pie!
Total Time 1 hour
Course Main Course
Servings 4 people


  • 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


  • 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

11 responses to “Leftover Roast Chicken, Leek and Mushroom Filo Pie”

  1. […] Got leftovers afterwards? Why not make them into this spectacular leftover chicken, leek and mushroom filo pie. […]

  2. […] You can use this brined chicken to make a sensational one pan Mediterranean roast chicken dinner, and any leftovers can go in this leftover chicken, leek and mushroom filo pie. […]

  3. 5 stars
    So impressive looking and yet so simple to make! Love it!

  4. 5 stars
    I always have leftover chicken, so I was excited to make this filo pie. It turned out perfectly, not to mention beautiful!

  5. 5 stars
    This recipe is like foodie art! I’ve got some leftover chicken in my fridge, and now I know just what to do with it. I can’t wait to transform my leftovers into something pretty and delicious.

  6. 5 stars
    Love this Leftover Roast Chicken, Leek and Mushroom Filo Pie recipe, I always have chicken left over and this is a good way to make another recipe, I love how it turns out, so pretty and flavorful. Thanks for sharing 🙂

  7. Absolutely! Leftover roast chicken pie is such a wonderful way to enjoy the deliciousness of a roast dinner all over again.

  8. 5 stars
    This is such a great way to use up leftover roast chicken. I loved the filo pastry in this, it was a nice change from puff pastry. The filling was so tasty too.

  9. 5 stars
    Great idea! My friends loved it – thanks for sharing!

  10. 5 stars
    So easy to make and a great way to use leftover roasted chicken. Not to mention it’s just stunning! Thanks for sharing!

  11. 5 stars
    Your post on the filo pie was a delightful read, and trying out the recipe was even more rewarding. The combination of leek and mushroom with the flaky filo pastry created a comforting and flavorful dish that was a hit at my dinner table. It was a fantastic way to use up leftovers in a creative and delicious way. Thank you for sharing such a practical and tasty recipe.

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.