Here is a pub favorite I think you'll like. It's a savory chicken dish that's light on the belly but full on flavor.
Chicken-Leek-Potato Pie
2 medium yellow potatoes, cubed
4 oz butter
2 medium skinless, boneless chicken breasts, cubed
1 medium leek, sliced (both white and green parts)
2-1/2 tbsp flour
1-1/2 cups milk, room temp
1 tsp brown mustard
2 tbsp fresh sage, chopped
8 oz filo dough
salt and fresh cracked black pepper, to taste
Cook the potatoes in a pot of boiling water for 5 minutes. Drain and set aside.
Melt 2 tbsp butter in a medium-sized saucepan and cook the cubed chicken until browned, about 3-4 minutes.
Add leeks to the chicken and cook for 3-4 minutes, stirring all the while.
Stir in flour and cook for an additional minute. Slowly add in the milk and bring mixture to a boil.
Add the mustard, sage, salt and pepper. Continue cooking for another minute, then remove from heat. Stir in potatoes and allow to sit while you prepare the pan.
Take half the filo and line the bottom of a deep baking dish. The one I used measures 9x11 inches.
Pour your chicken mixture on top of the filo.
Melt the remaining 2 tbsp butter. Lay a single filo sheet over the chicken and brush with some melted butter. Add a second and third sheet, and do the same.
Slice the remaining filo into strips and crumple them artistically on top.
Brush with the rest of the melted butter.
Bake at 350 degrees for 45-50 minutes or until golden brown. Serve immediately.
NOTES
Most traditional recipes call for mushrooms, but not being a fan, I left them out. If you want fungi in your dish, add a cup of sliced mushrooms to the pan when you add the leeks and cook them up together.
If you didn't want to use filo, the filling would work just as well with a regular pie crust.
If you wanted to make another variation, try substituting lamb or mutton for the chicken. The sage in the recipe would complement either of those meats as well.
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