Crispy Filo Chicken, Leek & Bacon Pie: Ultimate Comfort Food Recipe

In a large pan, cook the bacon lardons until crispy. Add the diced chicken thighs and cook until browned on all sides. Remove the cooked bacon and chicken from the pan and set aside.

In the same pan, sauté the sliced leeks over medium heat until they are soft and translucent, about 5-7 minutes. Stir in the Dijon mustard and plain flour, cooking for 1 minute while stirring constantly.

Gradually whisk in the chicken stock and double cream into the pan, bringing the mixture to a gentle simmer. Cook, stirring occasionally, until the sauce has thickened to your desired consistency. Return the cooked chicken and bacon to the pan and stir in the grated cheddar cheese until it has melted and is well combined with the sauce. Season the filling with salt and pepper to taste.

Preheat your oven to 180°C (350°F). Grease a pie dish. Lay one sheet of filo pastry in the dish, allowing it to overhang. Brush generously with melted butter. Repeat with the remaining filo sheets, laying them in different directions and scrunching them gently to create a rustic, ruffled top, brushing each layer with butter. Pour the chicken filling evenly into the prepared filo-lined dish.

Place the pie in the preheated oven and bake for 30-35 minutes, or until the filo pastry is beautifully golden brown and crispy, and the filling is bubbling. Let the pie rest for a few minutes before serving.