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Sauté Pan Chicken & Leek Pie on a White Plate

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Snack
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Place the filling into the pastry shell and spread evenly.
  4. Fold the overhanging edges in and over to totally enclose the filling.
  5. Brush lightly with melted butter.
  6. 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.