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Healthier chicken and leek pie

Name: Healthier chicken and leek pie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 tbsp olive oil, plus extra for brushing; 4 small carrots, cut into 2cm pieces; 4 leeks, finely sliced; 6 British free-range skinless and boneless chicken thigh fillets, cut into 3cm pieces; 2 tbsp dijon mustard; 2 tbsp plain flour; 200ml dry white wine; 200ml hot chicken stock; 20g fresh flatleaf parsley, chopped, plus extra to serve; 4 filo pastry sheets

Published: 14 Feb 17
Updated: 18 Mar 24

Shortcrust pastry has been swapped for ready-made filo pastry sheets to make both a healthier and easier recipe. Ready in under an hour, this chicken pie makes for a comforting midweek meal.

You might also like our classic chicken and mushroom pie.

Easy
January 2017

Test kitchen approved

Serves 4
Hands-on time 30 min, oven time 20-25 min

Shortcrust pastry has been swapped for ready-made filo pastry sheets to make both a healthier and easier recipe. Ready in under an hour, this chicken pie makes for a comforting midweek meal.

You might also like our classic chicken and mushroom pie.

Nutrition: per serving

Calories: 460kcals
Fat: 13.7g (2.3g saturated)
Protein: 32.9g
Carbohydrates: 37.8g (9.1g sugars)
Fibre: 8.8g
Salt: 1.3g

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Ingredients

2 tbsp olive oil, plus extra for brushing
4 small carrots, cut into 2cm pieces
4 leeks, finely sliced
6 British free-range skinless and boneless chicken thigh fillets, cut into 3cm pieces
2 tbsp dijon mustard
2 tbsp plain flour
200ml dry white wine
200ml hot chicken stock
20g fresh flatleaf parsley, chopped, plus extra to serve
4 filo pastry sheets

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Method

Heat the oven to 190°C/170°C fan/gas 5. Heat the oil in a deep frying pan over a medium-high heat, then fry the carrots and leeks for 4-5 minutes until the leeks are softening. Add the chicken, mustard and flour; season and fry for 5 minutes.
Pour in the wine and stock, and gently bubble for about 5 minutes or until the liquid has thickened and reduced by about a third. Stir in the parsley.
Transfer the filling to a 1.3-1.5 litre baking dish. Crumple the filo sheets on top, then brush with a little oil. Bake for 20-25 minutes until the filo is golden and the filling is bubbling.