potato, leek and chicken pie

Saturday, June 22, 2013 |
My girlfriends and I are going to vacation in Ireland in September.  We each have certain things that we’re excited for (scenery! castles! beer!), and one of those bits of interest for me is the cuisine.  I’ve heard lovely things about Irish seafood, and I own Darina Allen’s cookbook The Forgotten Skills of Cooking, but my Irish food experience won’t be complete until I’ve tasted a savory pie in a pub.  

potato leek and chicken pie

My friend Katie gifted me with a cookbook on Irish pub food, so I’m well on my way to learning the ins and outs of this mainstay recipe.  I made this pie for our Ireland trip planning meeting last week, and it was a hit across the board.  I’ll be adding this recipe to my permanent entrée repertoire.

Potato, Leek and Chicken Pie (from Irish Pub Cooking)


2 potatoes, cubed (I used Yukon Gold, though the original recipe specified ‘waxy’ potatoes)
1/2 cup butter
6 ounces chicken tenderloin, cubed
1 leek, sliced
1 1/2 cups sliced mushrooms (if you’re not a mushroom person, switch out for carrots and cook them up with the potatoes)
2 1/2 tablespoons all-purpose flour
1 1/4 cups milk
1 tablespoon Dijon mustard
2 tablespoons fresh sage, chopped
8 ounces store-bought filo pastry, thawed
salt and pepper


Preheat the oven to 350 degrees F.  Cook the potatoes in a pan of boiling water for 5 minutes.  Drain and set aside.

Melt 5 tablespoons of the butter in a large skillet and cook the chicken for 5 minutes, or until browned all over. 

Add the leek and mushrooms and cook for 3 minutes, stirring.  Stir in the flour and cook for 1 minute, stirring constantly.  Gradually stir in the milk and bring to a boil.  Add the mustard, sage and potatoes (and carrots if you used them), season to taste with salt and pepper, and simmer for 8-10 minutes.

Meanwhile, melt the remaining butter in a small pan.  Line a deep dish (I used a 9”x13” pan) with half of the sheets of filo pastry.  Spoon the chicken mixture into the dish and cover with 1-2 sheets of pastry.  Brush with melted butter and lay another sheet on top.

Cut the remaining filo pastry into strips and fold/arrange them onto the top of the pie to create a ruffled effect.  Brush the strips with the remaining melted butter and cook in the preheated oven for 45 minutes, or until golden brown and crisp.  Serve hot.  Yields 4-6 servings.

Note: I started Weight Watchers a couple of weeks ago (!) so I calculated the points – 10 per serving for this recipe.  And you get a healthy amount of veggies (always a good thing).

Recommended for: a hearty, homey main dish that isn’t too heavy or involved, and for a delicious taste of pub cooking at home.

Interested in other food-related posts?  Check out Beth Fish Reads' Weekend Cooking!


jama said...

I envy your going to Ireland! I've only been to Dublin and would love to see the countryside. Don't remember much about the cuisine, but generally the pub food was good. Your pie looks delish :).

Tales of Whimsy said...

Looks amazing. Now I'm in the mood for leeks.

Ali said...

This looks fabulous! I love leeks and fresh sage. I'd probably use a more tradition topping than filo dough, as much as I love it, because I find it kind of persnickety to work with.

I'm planning a trip to Ireland and Northern Ireland in 2015. So excited already, even though it's 2 years away. I wish I was going in September, like you!

Carole said...

I would love to go to Ireland, too. lovely pie

Linda said...

Yum. That pie looks delicious!

Joy Weese Moll said...

We loved the food in Ireland! Potatoes are amazing. They are really into local foods -- since the country is so small it all gets tied up with nationalism. We were there in the spring, I imagine in September you'll be getting some wonderful fall harvest dishes. Have fun.

Your pie looks so good!

caite said...

I have been to Irelamd many times...family there...and yes, the seafood is great. and the lamb..and the pork and the vegetables..

You must visit the Allen homestead at Ballymaloe House. Country house hotel, restaurant, cute gift shop, cooking school...

Jess said...

This looks so good and it seems really simple.

Beth F said...

Anything made with filo has to be good! Enjoy your tip.

Deb Nance at Readerbuzz said...

Love chicken pies. Thanks for sharing this recipe!

(Diane) bookchickdi said...

This is a wonderful recipe, thanks for sharing. Enjoy your trip to Ireland, it is such a beautiful place.

Liviania said...

I haven't had this particular pie, but I do love potato and leek soup.

(If you're in Dublin, go to The Quays. That pub was a particular favorite of a friend of mine.)

Alex said...

Your recipe for potato, leek and chicken pie looks really good. I bet it is wonderful with a Guiness. I hope you have a gread vacation in Ireland, it is such a beautiful country.

Laurie C said...

Mmmm. Butter and filo dough is a great combination! Sounds like it's going to be a great trip.

Ryan said...

Have fun on your trip, and that just looks damn good.

Miss Inga Page said...

After seeing so many people raving about Code Name Verity in the last few months, and having had it on my Wishlist for well over a year, I think it might be time to pick it up!!

Really pleased to see a handful of over books from my TBR pile on your Best Books list! Makes me that much more excited to read them... as well as giving me a few more to add to my never-ending pile! Oops!

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