Sauté Pan Chicken & Leek Pie
This easy leek and chicken pie has become a favourite in my home. This pie is easy to prepare, delicious, and loved by my children and husband.
Ingredients
- 2 leeks, washed, chopped
- 1/4 cup Fresh Parsley, chopped (chopped)
- 400 g meat of 1 medium cooked Chicken
- 180 g feta cheese (crumbled)
- 30 g Parmesan (grated)
- 8 sheets filo pastry, (fresh)
- 40 g Butter (melted)
- 2 Tbs Olive oil
Instructions
- Heat the oil in the Sauté Pan over medium heat. Cook the leeks for 5 minutes or until soft but not brown. Place in a bowl and wipe out pan with paper towel. In the bowl, combine parsley, chicken and cheese with the leeks and stir well. Season well with salt and pepper.
- Take 4 sheets of filo, brush each with combined butter/oil mixture; layer together and push down into Sauté Pan. Take the remaining 4 sheets, brush with butter/oil mixture; layer together and place at right angles on top of first 4 layers in the pan to form a cross.
- Place the filling into the pastry shell and spread evenly.
- Fold the overhanging edges in and over to totally enclose the filling.
- Brush lightly with melted butter.
- Place Sauté Pan on stove top, covered with vents closed over medium heat; cook for 10 minutes or until lid is hot and the pie base is golden brown. Invert pie onto chopping board, slide pie back into Sauté Pan and cook for a further 5-10 minutes on a low-medium heat or until the pastry has browned (lid off).
Notes
Cooking on an induction cooktop? Use medium heat setting 6 and low heat setting 4.
