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Cheesy Chicken and Leek Phyllo Pie

In our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don't have gruyere, try Parmesan. —Andrea Stewart, Toronto, Ontario
  • Total Time
    Prep: 35 min. Bake: 30 min.
  • Makes
    6 servings


  • 6 tablespoons olive oil, divided
  • 2 medium leeks (white portion only), thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon all-purpose flour
  • 1 cup chicken stock
  • 1 can (5 ounces) evaporated milk
  • 3 cups cubed cooked chicken
  • 3/4 cup plus 2 tablespoons shredded Gruyere cheese, divided
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 sheets phyllo dough (14x9-inch size)


  • Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper.
  • Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate. Transfer chicken mixture to crust.
  • Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.
Nutrition Facts
1 slice: 433 calories, 26g fat (8g saturated fat), 89mg cholesterol, 566mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 30g protein.

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  • Tia
    Jun 8, 2020

    Yum! I decided to use an oblong casserole dish in lieu of a pie plate, it worked just as well, but I had to add a few layers of phyllo dough to cover the top completely (I didn't crumble). It was my first time working with phyllo dough; I found that I only needed to brush the oil on sparingly between layers and it came out delicious! I also used no-salt added chicken stock because it was all I had on hand without adding in any additional salt. It wasn't quite as golden brown on top as I'd like, so I threw it under the broiler on low for 4 minutes at the end and it did the trick. I also added an extra sprinkle of dried thyme for good measure. It seemed like I had a LOT of sliced leeks (over 2 cups worth) but it was actually perfect, definitely not too much if you're worried! Next time, I plan on adding in either asparagus or whole green beans to the filling.

  • Mike
    Mar 24, 2019

    What a tasty and easy, elegant surprise. The cheesy-chicken filling is excellent , and it goes into an easy but impressive philo dough encasement. It's not as complicated as it sounds, but working with the philo dough does take some getting used to . It's worth it!. Do it once to practice, then serve it for company. They will be impressed