There’s something really grounding about making a pie. Not the apple kind — though I love that too — but the savoury, golden, bubbling kind you set on the table and watch everyone lean in toward. Chicken filo pie does that. It’s not just food, it’s that soft clatter of plates and that “oh wow, what’s that smell?” moment. It feels like Sunday, even if it’s only Tuesday.
The first time I made this, it was with leftover roast chicken I didn’t know what to do with. The leeks were on their last leg, and I had filo sheets hiding behind the frozen peas. No one was expecting anything special, but when it came out the oven, all crispy and flaky on top with that creamy, herby filling tucked inside — it vanished in silence, which says it all really.
Why You’ll Love It
- A flaky, buttery crust that shatters when you cut in
- Creamy chicken-leek-bacon filling that tastes like a hug
- Filo pastry = less fuss than traditional shortcrust or puff
- Great way to use up cooked or leftover chicken
- Feels fancy, but honestly? It’s dead easy
- Can be made ahead — perfect for dinner parties or lazy weekends
Ingredients
- 1 tbsp light olive oil (or vegetable oil)
- 100g bacon (roughly 3½ oz), chopped
- 1 medium leek, sliced thin
- 800g boneless, skinless chicken thighs, diced
- 1½ tbsp Tuscan seasoning
- ¼ tsp cracked black pepper
- 1½ tbsp flour
- ¾ cup chicken stock (180ml)
- 1 tbsp white wine vinegar
- 3 big handfuls baby spinach
- ⅓ cup crème fraîche (80ml)
- 12 sheets filo pastry
- 85g melted butter (or sub olive oil)
How to Make It
Start with the filling:
Heat the oil in a big skillet or braiser. Toss in the bacon and cook for a minute until it starts to sizzle and go glossy.
Soften the leeks:
Add the sliced leek and cook gently for 3–4 minutes until soft and sweet. Scoop everything onto a plate for now.
Brown the chicken:
Add a little more oil if the pan’s dry. Throw in the chicken, Tuscan seasoning, and pepper. Let it cook for 6–8 minutes, turning now and then, until just done.
Make it saucy:
Sprinkle the flour over the chicken, stir it through, and cook for a minute. Add the stock and let it bubble and reduce — you want it thick and glossy, not watery.
Bring in the richness:
Turn the heat down. Stir in the white wine vinegar and crème fraîche. Fold in the spinach — it’ll wilt down quickly. Turn off the heat and let the whole lot cool to room temp. (Or chuck it in the fridge until later.)
Layer your pastry:
Preheat your oven to 200°C (180°C fan). Brush one filo sheet with the clear melted butter and lay it into your pie dish, letting it hang over the edge. Repeat with 4 more sheets, crisscrossing.
Fill and top the pie:
Spoon in your cooled filling — avoid pouring in any extra liquid. Lay one folded filo sheet over the filling. Fold in the overhanging sides. Brush, scrunch, and scatter the final 6 buttered sheets on top.
Bake until golden:
Pop it in the oven and bake for 30–35 minutes until golden, puffed, and crispy at the edges. Let it cool just a touch before serving — it’ll hold together better.
Common Mistakes and How to Dodge Them
My filo tore — is it ruined?
Not at all. Filo’s supposed to be rustic. Overlap and keep layering. It still bakes up beautifully.
The filling’s leaking out!
Make sure the filling is thick and cooled — if it’s too hot or runny, it’ll break through the bottom.
Why is my pastry soggy underneath?
You might’ve poured in too much liquid. Strain the filling a bit if needed before assembling.
Is Tuscan seasoning essential?
Not really. A mix of dried oregano, thyme, garlic granules, and a pinch of chilli will do just fine.
Storage and Reheating
Fridge: Keeps well in an airtight container for 3 days.
Freezer: Wrap tightly and freeze for up to 2 months (uncooked or cooked — both work).
To reheat:
- Oven: 180°C for 15–20 minutes — keeps the filo crisp.
- Microwave: It works, but you’ll lose the crunch.
- Air fryer: Yes! 160°C for about 6–8 minutes.
Frequently Asked Questions
Can I use puff pastry instead?
You can, but it’ll be heavier and more like a pot pie. Still delicious though.
Can I use cooked chicken?
Absolutely. Just skip the browning step and stir it in after the sauce is thickened.
What if I don’t have crème fraîche?
Greek yoghurt or sour cream work in a pinch — crème fraîche just gives a smoother, silkier finish.
Is this good cold?
Oddly yes. Especially the next day, with a crunchy salad on the side.
Nutrition Facts (Per Serving):
- Calories: ~420 kcal
- Fat: 24g
- Carbs: 23g
- Protein: 29g
- Sodium: 460mg
- Sugar: 3g
Jamie Oliver Chicken Filo Pie
Description
A golden, flaky filo pie stuffed with creamy chicken, leek, bacon, and spinach — rustic and buttery, perfect for cozy nights or special guests.
Ingredients
Instructions
- Cook bacon and leek in oil until soft. Set aside.
- Brown chicken with seasoning, then stir in flour.
- Add stock, reduce until thick. Stir in vinegar, crème fraîche, spinach. Cool completely.
- Layer 5 buttered filo sheets in dish. Add filling.
- Top with folded sheet, tuck in edges, scrunch 6 buttered sheets on top.
- Bake at 200°C for 30–35 mins until crisp and golden.
Notes
- Always cool the filling before assembling.
- Use only the clarified part of the butter (skip the white solids).
- Keep filo covered with a damp towel as you work — it dries out fast.
- You can prep the filling a day ahead for easy assembly.