prep: 10mins
cook: 40mins
serves: 6


  • 1 Tbsp olive oil
  • 600g potatoes, peeled and cut into 3cm cubes
  • 2 rashers bacon, rind removed and thinly sliced
  • 1 Tbsp rosemary leaves, chopped
  • salt and pepper, to taste
  • 600g chicken breast, cut in to bite sized pieces
  • 1 leek, white only, washed & sliced
  • 2 Tbsp plain flour
  • 180mL Bulla Cooking Cream
  • 125mL chicken stock
  • steamed greens, to serve

Leek, Potato & Cream Chicken Filo Pie


  1. Preheat oven 220˚C (200˚C fan forced).
  2. Place the oil, potato, bacon, rosemary, salt and pepper in a deep sided oven proof dish, toss to combine. Bake for 15-20 minutes or until potato is golden and just tender.
  3. In a large frying pan heat butter over medium-high heat until melted, add chicken and cook stirring for 5 minutes, or until golden, add leeks and cook a further 3-5 minutes or until leek softens.
  4. Sprinkle flour over chicken mixture and cook stirring, for 3-4 minutes. Add Bulla Cooking Cream and stock and stir, forming a sauce. Reduce heat and simmer for 3-4 minutes or until slightly thickened.
  5. Spoon chicken mixture over potatoes.
  6. Ruffle 8-10 individual sheets of filo pastry. Place over chicken and potato mixture to cover and trim to fit around edges. Spray lightly with baking spray. Return to oven and bake for 8 minutes or until the pastry is golden.
  7. Serve with steamed greens.