Chicken, Sausage & Leek Pie

Chicken, Sausage & Leek Pie

This is a quick, easy and scrumptious pie with a incredibly creamy sauce and light crunchy filo pastry.


  • 8 Pork Sausages, cubed
  • 4 Chicken Breast, cubed
  • 2 Leeks, sliced
  • 2 Carrots, sliced
  • 3 Sticks of Celery, sliced
  • 100ml Double cream
  • 185ml Milk
  • 1 Glass White wine
  • Pack of Filo Pastry
  • Handful of Thyme, chopped finely
  • Knob of Butter
  • 1 Egg


  1. In a large frying pan on a medium heat melt the butter.
  2. Add the leeks, carrots, celery and thyme until the begin to soften.
  3. Then add the chicken breast , cook for 10 minutes but at this point they won’t be cooked through.
  4.  Then turn the heat up and add in the milk, white wine and double cream and bring to a simmering boil.
  5. Season with salt and pepper, place a lid on the pan and turn the heat to low and cook for 30 minutes. Stir every so often so it doesn’t catch on the bottom.
  6. In a separate frying pan fry off the sausages and cut them in to quarters
  7. Then pour the chicken mixture into a casserole dish.
  8.  Place the pieces of sausage onto of the chicken mixture.
  9. On top of the mixture place scrunched up piece of filo pastry.
  10. In a small bowl beat the egg and season with salt and pepper.
  11. Use a pastry brush to egg wash the filo pastry.
  12. Cook the pie in a preheated oven at 180°C for 20 minute or until the pastry is golden.
  13. Serve and Enjoy!


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