Hard to believe that we’re closing in on the end of October and that it’s time to begin the ramp up to the year end holidays, but here we are!  These busy days call for easy meals that you can feel good about – packed with protein and vegetables – that don’t skimp on flavor.

Warm, comforting, and made in one pan for easy cleanup—this Chicken and Leek Phyllo Pie is perfect for this time of year.  It’s simple, has easy prep, and is ready in under 45 minutes.  A creamy interior that can be customized in so many ways and topped with a light crispy phyllo ‘crust’—think of it as a new take on a chicken pot pie.  Pair it with a simple green salad and dinner is served.

One Pan Chicken, Leek & Green Bean Phyllo Pie

Serves 6-8

Ingredients

2 tablespoons butter

2 tablespoons olive oil

1 ½ lbs. chicken thighs, cut into bite-sized pieces

2 medium leeks

4 garlic cloves, finely chopped

2 tablespoons fresh thyme leaves

3 tablespoons flour

½ cup apple cider

1 cup chicken stock

½ cup heavy cream

2 tablespoons whole grain mustard

¼ cup parsley, finely chopped

10 oz. frozen green beans cut into pieces (or fresh)

½ box phyllo dough

3 tablespoons butter, melted

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Prep the leeks.  Remove the outer leaves of the leeks and remove the top third (you can save these dark green tough leaves for making stock – store them in the freezer).  Cut the leeks in half, lengthwise, and wash them well, making sure to remove all of the sand between the layers. Slice them crosswise into half circles.
3. Heat a 12-inch skillet over medium-high heat and add olive oil and 2 tablespoons of butter.  When the butter has melted, add the chicken and brown on both sides. Remove the chicken and set aside. Please note, the chicken will not be cooked through yet – it will finish cooking through in the oven.
4. Reduce the heat to medium, add the leeks, and cook until starting to soften—about 4 minutes. Season with salt and pepper.
5. Add the chopped garlic and fresh thyme leaves and cook for a couple of minutes.
6. Sprinkle the flour over the vegetables and stir to incorporate.
7. Add the cider, chicken stock, and heavy cream and scrape up any browned bits on the bottom of the pan. Season again with salt and pepper.
8. Add the mustard, parsley, and green beans and stir everything to combine. Once the liquid comes to a simmer, remove from the heat.
9. Open the package of phyllo dough and lay flat. Brush the top sheet with butter and carefully and loosely crumble it and place on top of the leek mixture. Repeat this process to use up all of the phyllo and cover the entire skillet.
10. Transfer to the oven and bake for 20 minutes or until golden brown.
11. Let sit for 7-10 minutes before serving.  ENJOY!

Hello, I’m Natalie!  I’m a professionally-trained chef, culinary instructor and recipe developer living in Ann Arbor.  A career change, a trip through culinary school 20 years ago, and being a lifelong Julia Child enthusiast has led me to a career doing my very favorite thing:  making food and cooking approachable to home cooks of all ages!   

My passion for creating great food experiences and getting people excited about learning and having fun in the kitchen is always at the heart of what I do.  You can find my blog at NatalieMarbleCooks.com.  And on social media you can find me at @NatalieMarbleCooks.  Sign up for my email newsletter here, where I share family-friendly recipes, tips & tricks, new class information, and hopefully a little inspiration!