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Chicken and Leek bake in a white dish with a flaky phyllo crust.
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Flaky Chicken and Leek Bake

Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
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

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.