Sauté Pan Chicken & Leek Pie

Sauté Pan Chicken & Leek Pie

0:10 To Prep
0:25 To Cook
5 Servings
Average Rating
Difficulty Medium

Just the thing to put your leftover chicken in


  • 2 leeks, washed, chopped
  • 1/4 cup Fresh Parsley, chopped
  • 400g meat of 1 medium cooked Chicken
  • 180g feta cheese, crumbled
  • 30g Parmesan, grated
  • 8 sheets filo pastry, fresh
  • 40g Butter, melted
  • 2 Tbs Olive oil

Step 1

Heat the oil in the Sauté Pan over medium heat. Cook the leeks for 5 minutes or until soft but not brown. Place in a bowl and wipe out pan with paper towel. In the bowl, combine parsley, chicken and cheese with the leeks and stir well. Season well with salt and pepper.

Step 2

Take 4 sheets of filo, brush each with combined butter/oil mixture; layer together and push down into Sauté Pan. Take the remaining 4 sheets, brush with butter/oil mixture; layer together and place at right angles on top of first 4 layers in the pan to form a cross.

Step 3

Place the filling into the pastry shell and spread evenly.

Step 4

Fold the overhanging edges in and over to totally enclose the filling.

Step 5

Brush lightly with melted butter.

Step 6

Place Sauté Pan on stove top, covered with vents closed over medium heat; cook for 10 minutes or until lid is hot and the pie base is golden brown. Invert pie onto chopping board, slide pie back into Sauté Pan and cook for a further 5-10 minutes on a low-medium heat or until the pastry has browned (lid off).

Chef's Tips

Cooking on an induction cooktop? Use medium heat setting 6 and low heat setting 4.



I used peas as my lot won’t eat leeks. It tasted great! My only moan is it needs cooking on a very low heat because it burns very easily. I cook with gas and medium heat was too hot.

Melissa C

This tastes AMAZING! Great recipe when you dont have the use of an oven & need pie!

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