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Chicken, Leekand Tarragon Filo Pie & Ale Cake

Recipe by Adam Byatt on YouTubeAdded 29 October 2026.

20 minutes to prep, 55 to cook. A comforting chicken, leek and tarragon filo pie with buttery, flaky layers and a creamy herb‑infused filling, paired with a rich, moist ale cake made with Guinness stout. Both dishes are satisfying for a hearty dinner and indulgent dessert.

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Chicken, Leek and Tarragon Filo Pie & Ale Cake by Adam Byatt, a frame from the YouTube video

Method

  1. Chicken, Leek and Tarragon Filo Pie - Pick the smoked chicken meat from the bones and discard skin and bones.

  2. Chicken, Leek and Tarragon Filo Pie - Cut the washed leeks into rings.

  3. Chicken, Leek and Tarragon Filo Pie - Heat a large pan, add 50 g butter, season, then sweat the leeks until soft.

  4. Chicken, Leek and Tarragon Filo Pie - Add the flour and cook for 2–3 minutes.

  5. Chicken, Leek and Tarragon Filo Pie - Add hot brown chicken stock a ladle at a time, stirring until the sauce emulsifies and reaches the right consistency.

  6. Chicken, Leek and Tarragon Filo Pie - Remove from heat and stir in the crème fraîche; season with salt and pepper to taste.

  7. Chicken, Leek and Tarragon Filo Pie - Combine the sauce with the flaked chicken, then fold in the chopped tarragon and thyme.

  8. Chicken, Leek and Tarragon Filo Pie - Butter a ceramic baking dish with the clarified butter, then layer four sheets of filo pastry, buttering between each layer.

  9. Chicken, Leek and Tarragon Filo Pie - Spoon the chicken filling onto the layered filo, wrap the pastry around the filling, and top with an additional sheet of filo brushed with butter if needed.

  10. Chicken, Leek and Tarragon Filo Pie - Bake at 350°F fan for 35 minutes, until the pastry is golden and set.

  11. Ale Cake - Cream together 250 g butter and 380 g demerara sugar until light and fluffy using a paddle attachment.

  12. Ale Cake - Add the eggs one at a time, mixing well after each addition.

  13. Ale Cake - Fold in the cocoa powder, plain flour, and baking powder on low speed.

  14. Ale Cake - Stir in the Guinness stout until the batter is smooth.

  15. Ale Cake - Pour the batter into a greased, floured tin.

  16. Ale Cake - Bake for 30–40 minutes, checking doneness with a cake tester; it should come out clean.

  17. Ale Cake - While the cake is still warm, glaze with caramel sauce and serve with pouring cream.

Tips while you cook

Butter each filo layer
Brush melted clarified butter on every sheet of filo as you layer it in the dish.
Sweat leeks before thickening
Cook the leeks in butter until soft before adding flour.
Stir sauce continuously while adding stock
Add hot chicken stock ladle by ladle, stirring constantly until the sauce emulsifies.
Check ale cake doneness with a tester
Insert a cake tester; bake until it comes out clean before glazing.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Adam Byatt’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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