Enjoy a taste of authentic Irish comfort food. This Chicken, Leek, and Mushroom Pie is easy to make with buttery, light phyllo dough!
Prep Time 15 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 8servings
Ingredients
2baking potatoes
½cupbutter, divided use(1 stick)
1boneless skinless chicken breast
1large leek
8ouncescremini mushrooms
2 ½tablespoonsflour
1 ¼cupswhole milk
1tablespoonDijon mustard
2tablespoonchopped fresh sage
Salt and pepper
8ouncesphyllo pastrythawed
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.