Leftover Roast Chicken, Leek and Mushroom Filo Pie
Turn your Sunday roast leftovers into something special with this chicken, leek and mushroom filo pie. The creamy filling comes together in one pan, then gets topped with golden, crispy filo pastry for an easy but impressive dinner. It’s a great way to use up leftover roast chicken and tastes even better than the original meal.
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Ingredients
- 200 grams roast chicken shredded (see above for alternatives)
- 1 onion
- 1 leek
- 300 grams chestnut mushrooms
- 150 ml white wine
- 100 grams crème fraiche
- 4 large sheets filo pastry
- 3 tablespoons 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!
Notes
Storage & Reheating
- Fridge: Keeps 2–3 days, covered. Reheat in a hot oven to re-crisp the pastry.
- Freezer: The filling freezes well (before adding pastry). Defrost, assemble, and bake fresh.
- Avoid microwaving: It makes the filo soggy — the oven is your friend here.
