Chicken & Vegetables Filo Pie:

Name: How to cook Chicken & Vegetables Filo Pie: - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Lubna’s Kitchen

Chicken & Vegetables Filo Pie:

A creamy Chicken Leek Pie with crispy filo that's real flavorful and easy to make!

Ingredient

Food ration :

8 servings

Cooking time :

1 hr 30 mins

600 grams

/ 1 lb chicken breasts (2 large ones)

1 Tbsp

large leeks (450g) finely chopped

onion medium sized finely chopped

7 Tbsp

medium sized egg lightly beaten

100 g

mix vegetables frozen or fresh

450 g

filo pastry (1 package) unfreeze in the fridge overnight

80 g

Cooking instructions

* Step 1

🌻Roast The Chicken:

* Step 2

Lay a piece of parchment paper on your oven's tray pan or use a sheet pan. Add the chicken fillets flat on top and roast for 20 minutes.   Remove from the oven and place on a cutting board to cool. When they're cool enough finely chop them and add them to a bowl.

* Step 3

🌻Make The Pie Filling:

* Step 4

Turn heat to low and stir in the flour using a wooden spoon.  Pour the milk and stir constantly until the cream starts to thicken. Season with salt and pepper.

* Step 5

Once the cream has gotten pretty thick take the pot off the heat. Stir in the cheese. Taste to see if it needs any additonal salt.

* Step 6

🌻Make The Pie:

* Step 7

Take a round 31 cm (12-inch pan) and grease it well with the olive oil and butter mix. Lay 6 filo sheets inside the pan in order to cover its bottom and all of its edges all around. Brush each filo you add to the pan with butter-olive oil mix.

* Step 8

Add half of the filling on top and spread it evenly with a spoon. Take 2 more filo sheets and place them on top of the filling again greasing each one of them. Add the remaining half of the filling and again spread it and smoothen it with a spoon.

* Step 9

Now add the remaining sheets of filo on top. Ruffle them a bit with your hands in order to fit inside the pan and not hang out of it. Drizzle each one with the oil-butter-mix and tap with the pastry brush to spread it gently.

* Step 10

Overlap the bottom layers of filo (the ones that hang out of the pan) in order to create a ruffled pie edging. Grease the edging the same way you did the top of the pie. Bake for about 15 minutes until the pie gets a nice golden brown color on top.

* Step 11

Then drop the temperature to 170°C / 338°F. and bake for another 35 to 40 minutes. Shake the pan to see if the pie moves inside it that means it's baked at the bottom as well. Let the pie sit at room temperature for at least 30 minutes before serving.