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Chicken celery and leek pie

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  • Egg free
  • Nut free
  • Peanut free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

For a delicious dinner, try this chicken pie accompanied with a fresh celery leaf salad.

  • Serves6
  • Cook time45 minutes
  • Prep time10 minutes, + cooling time
chicken celery and leek pie


  • 1 tbs olive oil
  • 600g Coles RSPCA Approved Chicken Thigh Fillets, chopped
  • 1 leek, pale section only, thinly sliced
  • 3 celery sticks, thinly sliced
  • 1 cup (160g) frozen corn kernels
  • 2 tsp Dijon mustard
  • 1/4 cup (35g) plain flour
  • 1 1/2 cups (375ml) chicken stock
  • 1 tbs lemon juice
  • 1 tbs coarsely chopped tarragon
  • 1/4 cup (60g) sour cream
  • 16 sheets filo pastry
  • 80g butter, melted
  • Mingle Everything Bagel Seasoning, to serve

Celery leaf salad

  • 1 cup yellow inner celery leaves
  • 100g baby oak lettuce leaves
  • 1 tbs sherry vinegar
  • 2 tbs extra virgin olive oil

Nutritional information

Per Serve: Energy: 2178kJ/521 Cals (25%), Protein: 25g (50%), Fat: 31g (44%), Sat Fat: 13g (54%), Carb: 33g (11%), Sugar: 4g (4%), Dietary Fibre: 4g (13%), Sodium: 593mg (30%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Heat oil in a large frying pan over medium-high heat. Cook the chicken, in batches, turning, for 3 mins or until golden. Transfer to a heatproof bowl. Add leek, celery and corn to the pan and cook, stirring, for 3-4 mins or until leek is tender. Stir in the mustard. Return chicken to the pan and sprinkle with flour. Cook, stirring, for 2 mins or until combined. Add stock and cook, stirring, for 4 mins or until sauce thickens. Stir in lemon juice, tarragon and sour cream. Season. Cool slightly.

  2. Step 2

    Spoon chicken mixture into a 10-cup (2.5L) ovenproof baking dish. Brush 1 filo sheet with a little butter. Top with another filo sheet and brush with a little butter. Starting from the long end, loosely fold up the filo to form a log. Twist and roll the log into a coil shape. Place on top of the chicken mixture. Repeat with remaining filo sheets and butter. Sprinkle with bagel seasoning. Bake for 20-25 mins or until the filo is golden and filling is heated through.

  3. Step 3

    To make the celery leaf salad, place celery leaves and lettuce in a bowl. Drizzle with vinegar and oil and toss to combine. Season. Serve with the pie.

Recipe tip

Use it up:
Any leftover celery sticks can be enjoyed as extra dippers for the labne (recipe over page), or use them in the soup at 

Root-to-tip: Save the celery base to use in homemade stock following our chickenstock recipe. .