Chicken, Leek, and Mushroom Pie
User Reviews
4.7
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
-
Servings
8 servings
-
Calories
242 kcal
-
Course
Main Course
-
Cuisine
Irish
Chicken, Leek, and Mushroom Pie
Report
Enjoy a taste of authentic Irish comfort food. This Chicken, Leek, and Mushroom Pie is easy to make with buttery, light phyllo dough!
Share:
Ingredients
- 2 potato baking variety
- ½ cup butter 1 stick, divided use
- 1 chicken breast boneless, skinless
- 1 leek large
- 8 ounces cremini mushrooms
- 2 ½ tablespoons flour
- 1 ¼ cups milk whole
- 1 tablespoon Dijon mustard
- 2 tablespoon sage chopped, fresh
- salt
- black pepper
- 8 ounces phyllo pastry thawed
Instructions
- Preheat the oven to 350 degrees.
- Peel the potatoes and cut them into approximately 3/4” dice. Cook in boiling water for 5 minutes. Drain and set aside.
- While the potatoes are boiling, cut the chicken breast into approximately 1/2” cubes.
- Wash the leek very well and slice it crosswise into thin disks.
- Clean the mushrooms and slice them into pieces the same thickness as the slices of leek.
- In a large skillet, melt half the butter (4 tablespoons) over medium high heat. Add the chicken and cook for 5 minutes or until browned.
- Add the leek and mushrooms and cook for an additional 3 minutes, stirring constantly.
- Sprinkle the flour over the chicken, leek, and mushrooms, and cook for another one minute, stirring constantly.
- Gradually add the milk while stirring and bring it to a boil.
- Add the mustard, sage, and potatoes.
- Season with salt and pepper to taste. Reduce the heat and simmer the mixture for 10 minutes.
- While the pie filling is simmering, melt the remaining butter (4 tablespoons) in a small saucepan.
- Line a deep pie dish or casserole dish with half the phyllo sheets brushing lightly with melted butter between each addition.
- Spoon the mixture on top of the phyllo sheets in the dish.
- Cover the filling with a sheet of phyllo and brush with a little of the melted butter. Repeat with a second sheet of phyllo.
- Cut the remaining phyllo pastry into strips and fold and drape them on top of the pie creating a ruffled look. Brush the tops of the strips with al the remaining melted butter.
- Cook for 45 minutes, or until the phyllo pastry is golden brown and crisp. Serve hot.
Nutrition Information
Show Details
Serving
1
Calories
242kcal
(12%)
Carbohydrates
31g
(10%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
28mg
(9%)
Sodium
248mg
(10%)
Potassium
506mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
431IU
(9%)
Vitamin C
5mg
(6%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 242kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 248mg | 10% |
| Potassium | 506mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 431IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
Other Recipes
You'll Also Love
