Flaky Chicken and Leek Bake

When I traveled to Australia, I had the most incredible chicken and leek pie — rich, comforting, and perfectly savory without feeling heavy. It was one of those meals I couldn’t stop thinking about, and I knew the second I got home that I needed to recreate it in a way that worked for busy family dinners. This Flaky Chicken and Leek Bake is my weeknight-friendly version, made with clean, preservative-free ingredients and topped with crispy phyllo instead of a heavy pastry. It’s cozy, nostalgic, and surprisingly simple to pull together.

Quick Ingredient Snap Shot

• extra virgin olive oil
• leek
• carrots
• celery
• potatoes
• chicken breast
• pink Himalayan salt
• garlic powder
• onion powder
• black pepper
• dried thyme
• all-purpose einkorn flour
• organic milk
• phyllo dough

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Flaky Chicken and Leek Bake

Prep Time25 minutes mins

Cook Time25 minutes mins

Total Time50 minutes mins

Course: dinner

Cuisine: American, British

Equipment

• 1 9x13 dish
• 1 large skillet
• 1 vegetable chopper
• 1 knife
• 1 cutting board

Ingredients

• 2 tbsp extra virgin olive oil
• 1 leek cleaned and finely sliced
• 2 large carrots peeled and finely chopped
• 2 stalks celery finely chopped
• 2 organic potatoes peeled and diced in small cubes
• 1½ lb chicken breast chopped (small)
• 2 tsp pink himalayan salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp black pepper
• ¼ tsp dried thyme
• 1 tbsp all-purpose einkorn flour
• 2 cup organic milk
• 8 phyllo dough sheets I like Filo=factory
• extra virgin olive oil for brushing phyllo dough

Get Recipe Ingredients

Instructions

• Preheat the oven to 400℉
• Place a large skillet over medium heat. Add in 2 tbsp extra virgin olive oil.
• Add in 2 large carrots chopped, 2 stalks celery chopped and 2 organic potatoes chopped. Saute about 5 minutes stirring frequently. Add in 1 leek chopped and 1½ lb chicken breast. Give a good stir.
• Add in 2 tsp pink himalayan salt, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp black pepper and ¼ tsp dried thyme. Continue to cook until the chicken is cooked through. Stirring frequently.
• Add in 1 tbsp all-purpose einkorn flour. Stir until combined and let cook at least 1 minute.
• Add in 2 cup organic milk. Stir well.
• Continue to cook, stirring frequently until sauce thickens.
• Pour into a prepped 13x9 baking dish.
• Top with the phyllo dough. One layer at a time. Add a layer, brush with extra virgin olive oil and place another layer on until all of the sheets are used. Brush the top with extra virgin olive oil.
• Place in the oven and bake 20-25 minutes.
• Once the crust is golden brown, remove and let rest 5-10 minutes before serving.

Storage & Freezer Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.

For freezing, prepare the filling and let it cool completely. Freeze without the phyllo topping. Add fresh phyllo before baking for best texture.

Reheat in the oven to keep the top flaky.

Substitutions & Variations

Chicken thighs can be used instead of breasts for extra richness.

Swap einkorn flour for arrowroot starch if needed.

Add peas or spinach for extra veggies.

Fresh thyme or parsley works beautifully here.

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