Golden, fragrant, and irresistibly crunchy: this savory pie with phyllo dough, chicken, and leeks is the perfect idea when you’re craving a comforting yet easy-to-prepare dish. The creamy filling contrasts with the crunchiness of the phyllo dough for a balanced and flavorful result.
An easy-to-make savory pie in which, instead of puff pastry or shortcrust pastry, we’ve decided to use phyllo dough, a thin and delicate pastry commonly used in recipes like spanakopita, burek, crinkle cake, and baklava. In this savory pie, it becomes a shell that encloses a super creamy and flavorful filling made with leeks, chicken bites, and peas. Naturally, we can customize the filling, for example, by replacing the chicken with turkey or pork, or opting for a completely vegetarian version using mushrooms, potatoes, or other vegetables, or even recycling leftovers from the fridge. The result will still be an excellent savory pie, crunchy on the outside and soft on the inside, ideal as a main course or as a second course accompanied by a side of seasonal vegetables.
Also discover:
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- Phyllo Dough Triangles with Feta and Zucchini, Tasty and Crunchy!
- Creamy Chicken Curry with Vegetables, Ready in Less Than 30 Minutes!
- Chicken Strips with Mushrooms, Easy, Quick, and Tasty Recipe!
- Leek Savory Pie, an Easy, Quick, and Tasty Quiche
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Cooking methods: Oven, Stovetop
- Cuisine: International
- Seasonality: All Seasons, Fall, Winter
Ingredients for Preparing the Savory Pie with Phyllo Dough, Chicken and Leeks
- 1.1 lbs chicken breast
- 10.6 oz phyllo dough
- 2 leeks
- 1 cup chicken broth
- 7.1 oz canned peas, drained
- 1 tbsp all-purpose flour
- 2 tbsps cooking cream
- 3.5 oz butter
- extra virgin olive oil
- marjoram (optional)
- salt
- pepper
Tools for Preparing the Savory Pie with Phyllo Dough, Chicken and Leeks
- Casserole
How to Prepare the Savory Pie with Phyllo Dough, Chicken and Leeks
In a large pan or shallow casserole, heat the extra virgin olive oil. Add the chicken cut into pieces and sauté over medium heat until completely browned.
Add the sliced leeks and peas and cook for 2–3 minutes until they begin to soften. Sprinkle with the flour and mix well, allowing it to be completely absorbed by the cooking liquid.
Gradually pour in the warm broth, stirring, and cook for about 5 minutes: the chicken should be well-cooked, and the sauce creamy and slightly thickened.
Turn off the heat and incorporate the cream, stirring until well combined. Adjust with salt and pepper if needed and, if you like, add a few marjoram leaves. Pour the filling into a slightly buttered baking dish. (We used a casserole suitable for oven cooking and skipped this step).
Unroll the phyllo dough and cover it with a clean and slightly damp cloth to prevent it from drying out.
Place a sheet of phyllo dough on a work surface, brush it with melted butter and crumple it coarsely. Place it over the chicken filling. Continue the same way with the remaining sheets until the entire surface is covered.
Bake for 20–25 minutes at 350°F, until the phyllo dough is golden brown, and the filling begins to bubble slightly at the edges.
Storage
The savory pie can be stored in the fridge for 2 days, well covered. It can be reheated in the oven at 320°F for a few minutes to restore the crunchiness of the phyllo dough.
Tips and Variations
Always cover phyllo dough with a damp cloth during preparation: it tends to dry quickly and lose elasticity.
Substitute chicken with turkey, pork, or salmon or tuna.
For a vegetarian version, use potatoes, mushrooms, broccoli, or other vegetables instead of chicken.
FAQ (Questions and Answers)
Can I prepare the savory pie with phyllo dough in advance?
Yes, you can prepare the filling in advance and assemble the pie just before baking. Alternatively, you can cook it and reheat it in the oven before serving.
Can phyllo dough be replaced with another type of dough?
Yes, you can use shortcrust or puff pastry, but the result will be less light and less crunchy than the phyllo dough version.
How to prevent phyllo dough from drying out during preparation?
It is important to cover the phyllo dough sheets with a clean and slightly damp cloth while working with them, so they remain elastic and easy to shape.
Can I freeze the savory pie with phyllo dough?
It’s better to avoid freezing: phyllo dough tends to lose crunchiness once thawed. It is best to store it in the refrigerator and consume it within 2 days.
What side dish goes well with this savory pie?
It’s perfect with a fresh salad, steamed vegetables, or a light seasonal side that complements the creaminess of the filling.
