Creamy Chicken & Leek Pot Pie

Creamy Chicken & Leek Pot Pie

with Easy Filo Topping

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Do you love a pie, but hate rolling out pastry on a weeknight? Us too! That’s why we came up with this baked beauty. There’s tender chicken, sweet mustard and a bounty of vegetables surrounded by a rich and creamy sauce but the best bit is the flaky topping, made by scrunching up sheets of filo pastry. It’s easy as pie!

Preparation Time45 minutes
Cooking difficultyLevel 1

serving 4 people


serving 4 people

2 clove


1 unit

brown onion

1 unit


1 unit


1 bunch


1 bunch


1 packet

chicken thighs

1 tub

thickened cream


1 sachet

sweet mustard spice mix

(May be presentGluten, Sulphites)

1 cube

chicken stock

12 unit

filo pastry


Not included in your delivery

olive oil

1 tbs

plain flour

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2630 kJ
Fat30.8 g
of which saturates14.5 g
Carbohydrate43.3 g
of which sugars10.4 g
Protein42.6 g
Sodium647 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Baking Dish
Large Non-Stick Pan

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the zucchini. Thinly slice the leek. Pick the thyme leaves. TIP: Hold the thyme stalk in one hand and run your fingers down the leaves to remove them easily. Chop the chicken thigh into 3cm chunks.


In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken thigh to the pan and season with salt and pepper. Cook, stirring occasionally, for 4-5 minutes or until browned (the chicken will continue cooking in step 5). Transfer to a large baking dish.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic, onion, carrot, zucchini, leek and 1/2 the thyme to the pan and season with salt and pepper. Cook, stirring, for 3-4 minutes or until softened.


Add the thickened cream, sweet mustard spice blend and plain flour to the frying pan, and crumble in 1 chicken stock cube. Cook, stirring, for 1 minute, or until thickened. Pour the vegetables and cream mixture over the chicken thigh in the large baking dish and stir to combine.


Lightly scrunch each filo pastry sheet (see ingredients list) into a very loose ball and place on top of the pie. TIP: Don't scrunch the pastry balls too tight otherwise they won't cook through! Repeat until the whole pie is just covered. Sprinkle with the remaining thyme then drizzle (or spray) with olive oil. Bake for 10 minutes, or until the pastry is golden and crisp.


Divide the chicken and leek pot pie between plates.

TIP: For kids, follow our serving suggestion in the main photo!