Chicken Pie

This is such a quick pie recipe, full of flavour AND healthy, what's there not to like? Use this to replace the heavy Sunday lunch and find yourself with an extra afternoon a week, you won't feel like you've missed out and you won't need to engage in a sleepy doze afterwards.


  • 1/2 tsp oil (olive/coconut/rapeseed)
  • 2 Leeks sliced
  • 1 tsp fresh Thyme
  • 200g Mushrooms sliced
  • 1 tbsp plain flour
  • 450g Chicken breast or thigh diced
  • 3 tbsp reduced fat Creme Fraiche
  • 300ml Chicken Stock
  • 8 Sheets Filo Pastry
  • 1 egg white

Vegetables to serve

Serves 4

Pre heat oven to 200C. Sweat the leeks off in a wide saucepan until soft. Increase the heat and add the chicken - brown the meat on all sides. Add the mushrooms and continue to cook. Add the flour to the pan and cook for 1-2 minutes, stirring. Add the stock gradually and stir until thickened. Add the thyme and creme fraiche. Remove from the heat. Cool slightly. Pour chicken mix in to a pie dish, or shallow baking dish. Lay over the filo sheets, one at a time, brushing each layer with egg white, working quickly as this pastry dries out quickly. Finish the pie dish with a final brushing of egg.
Bake in oven for 25-30 until golden and crisp. Serve with vegetables (add roast potatoes or mash for a more substantial meal).

Calories Per Serving 414
Carbohydrate 36.6g
Protein 34g
Fat 15.5g