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Joe Wicks Chicken and Leek Pie

Joe Wicks Chicken and Leek Pie
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A lighter take on the classic British comfort pie, featuring tender chicken and sweet leeks in a creamy, herb-flecked sauce, all topped with a crisp, golden filo pastry. The filling is rich and velvety from Greek yogurt, while the flaky crust adds a satisfying crunch without the heaviness of traditional pastry.

Ingredients

Scale
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon olive oil
  • 1 large onion (about 8 oz), finely diced
  • 2 medium leeks (white and light green parts only, about 10 oz total), halved lengthwise, thinly sliced, and rinsed well
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1/4 cup (30g) all-purpose flour
  • 1 1/2 cups (360ml) low-sodium chicken broth, warmed
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (120g) full-fat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds (680g) cooked chicken breast, shredded or cut into bite-sized pieces (about 4 cups)
  • 1/2 cup (60g) frozen peas, not thawed
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 6 sheets (about 8x12 inches each) filo pastry, thawed if frozen
  • 2 tablespoons (30g) unsalted butter, melted, for brushing filo

Instructions

  1. Preheat your oven to 375°F / 190°C. Position a rack in the center of the oven. This temperature is high enough to crisp the filo while gently reheating the filling without curdling the yogurt.
  2. In a large skillet or sauté pan, melt 2 tablespoons of butter with the olive oil over medium heat. When the butter stops foaming, add the diced onion and sliced leeks. Cook, stirring occasionally, for 6 to 8 minutes, until the vegetables are soft and translucent but not browned. The leeks should feel tender when pressed with a spatula.
  3. Add the minced garlic and thyme to the pan. Cook for 1 minute, stirring constantly, until fragrant. Do not let the garlic brown, as it can become bitter.
  4. Sprinkle the flour evenly over the cooked vegetables. Stir constantly with a wooden spoon for 1 to 2 minutes until the flour is fully incorporated and the mixture begins to look pasty. This cooks out the raw flour taste and allows the flour to thicken the sauce properly.
  5. Slowly pour in the warmed chicken broth while whisking vigorously to prevent lumps. Then add the milk, continuing to whisk until the sauce is smooth. Bring the mixture to a gentle simmer over medium heat. It should thicken enough to coat the back of a spoon after about 3 minutes.
  6. Remove the pan from the heat. Stir in the Greek yogurt and Dijon mustard until fully combined. The yogurt adds creaminess and tang, making the sauce rich without excessive fat.
  7. Fold in the shredded or diced chicken, frozen peas, salt, pepper, and nutmeg. The peas do not need to be thawed as they will warm through during baking. Ensure every piece of chicken is coated with sauce. Taste and adjust seasoning if needed.
  8. Transfer the chicken and leek filling to a 9-inch round or 8-inch square baking dish (about 2-quart capacity). Spread it into an even layer. Let the filling cool for 5 minutes at room temperature so the steam escapes slightly; this prevents the filo from becoming soggy.
  9. Working with one sheet of filo at a time, lay it flat. Brush the entire surface lightly with melted butter using a pastry brush. Place the next sheet on top and brush again. Repeat with the remaining 4 sheets to create a stack of 6 buttered layers. Keep the unused filo covered with a damp towel to prevent it from drying out and cracking.
  10. Carefully lift the stacked filo and place it over the filling, tucking the edges gently down the sides of the dish. Do not press the filo into the filling; it should rest loosely on top. Brush the top surface of the filo with the remaining melted butter for a golden, glossy finish.
  11. Using a sharp knife, cut 3 or 4 small slits in the top of the pastry to allow steam to escape during baking. This prevents the pastry from puffing unevenly or tearing.
  12. Place the dish on a baking sheet to catch any drips. Bake for 25 to 30 minutes, until the filling is bubbling around the edges and the filo pastry is deep golden brown and crisp. Rotate the dish halfway through for even browning.
  13. Let the pie rest on a wire rack for 10 minutes before serving. This allows the filling to set slightly, making slices cleaner and preventing the sauce from running.
  14. Serve warm, portioning into 4 equal servings, ensuring each plate gets some of the crisp filo topping. This pie pairs well with a simple green salad or steamed green beans.

Notes

Storage: Store leftover pie in an airtight container in the refrigerator for up to 3 days. Freezing: The assembled, unbaked pie can be frozen for up to 2 months. Wrap tightly in plastic wrap and then foil. Bake from frozen at 375°F / 190°C for 40-45 minutes, adding 5-10 minutes if needed. Reheating: Reheat individual portions in a 350°F / 177°C oven for about 10-15 minutes, or until the filling is hot and the pastry re-crisps. Microwaving will soften the filo, so oven reheating is preferred for texture.

Nutrition

Keywords: Joe Wicks chicken and leek pie, chicken leek pie, healthy chicken pie, Greek yogurt pie, filo pastry pie, British comfort food, weeknight dinner, lightened-up pie, chicken leek filo pie, high protein pie, low fat chicken pie

Find it online: https://britishrecipes.uk/joe-wicks-chicken-and-leek-pie/