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!