Chicken, Leek, and Potato Pie
Makes 4 large servings
Ingredients
2 large potatoes (I used Yukon Golds), cubed
7 TB unsalted butter
1 boneless skinless chicken breast (about 6 oz), cubed
1 leek, thinly sliced
2 cubs sliced mushrooms
2-1/2 TB all-purpose flour
1-1/4 cups milk
1 TB Dijon mustard
2 TB chopped fresh sage
8 oz phyllo pastry, thawed
Salt & pepper, to taste
Directions
Set the oven to 350F. While that’s heating, boil the potato cubes in salted water for about 5 minutes, then drain and put to the side.
Melt half the butter in a large skillet set over medium-high heat and cook the chicken until it starts to brown, about 5 minutes.
Toss in the leek and mushrooms and sauté those for another 3-4 minutes, stirring occasionally. Dust in the flour and cook for 1-2 minutes, stirring all the while. In with the milk (slowly so as not to splash), give it a good stir, then up to the boil. Add in the mustard, sage, and the potatoes, and cut the heat back to a simmer and let it go for about 10 minutes. Taste for seasoning and adjust.
While that’s going on, melt the rest of the butter in a small saucepan or dish. Line the bottom and sides of a deep-dish pie dish (or similar baking dish) with half the phyllo sheets. Spoon in the chicken mixture, then cover it with another sheet of phyllo. Brush it with some of the butter, then add another sheet and do the same again.
Cut the rest of the phyllo sheets into strips, then fold and crumple them slightly while placing them atop the baking dish - you’re going for a bit of a ruffled look. As best you can, brush these with butter as well.
Into the oven for 45 minutes, or until the top is crispy and golden. Serve hot!
Recipe based on one from The Complete Irish Pub Cookbook
Makes 4 large servings
Ingredients
2 large potatoes (I used Yukon Golds), cubed
7 TB unsalted butter
1 boneless skinless chicken breast (about 6 oz), cubed
1 leek, thinly sliced
2 cubs sliced mushrooms
2-1/2 TB all-purpose flour
1-1/4 cups milk
1 TB Dijon mustard
2 TB chopped fresh sage
8 oz phyllo pastry, thawed
Salt & pepper, to taste
Directions
Set the oven to 350F. While that’s heating, boil the potato cubes in salted water for about 5 minutes, then drain and put to the side.
Melt half the butter in a large skillet set over medium-high heat and cook the chicken until it starts to brown, about 5 minutes.
Toss in the leek and mushrooms and sauté those for another 3-4 minutes, stirring occasionally. Dust in the flour and cook for 1-2 minutes, stirring all the while. In with the milk (slowly so as not to splash), give it a good stir, then up to the boil. Add in the mustard, sage, and the potatoes, and cut the heat back to a simmer and let it go for about 10 minutes. Taste for seasoning and adjust.
While that’s going on, melt the rest of the butter in a small saucepan or dish. Line the bottom and sides of a deep-dish pie dish (or similar baking dish) with half the phyllo sheets. Spoon in the chicken mixture, then cover it with another sheet of phyllo. Brush it with some of the butter, then add another sheet and do the same again.
Cut the rest of the phyllo sheets into strips, then fold and crumple them slightly while placing them atop the baking dish - you’re going for a bit of a ruffled look. As best you can, brush these with butter as well.
Into the oven for 45 minutes, or until the top is crispy and golden. Serve hot!
Recipe based on one from The Complete Irish Pub Cookbook