Chicken and leek pie recipe

By Sal Henley

  1. Serves 4
  2. Takes 30 minutes to make and 20-25 minutes in the oven
  3. Rating

This gorgeous pie is a low-cal option that doesn't lose out on flavour.

tried and tested
Chicken and leek pie

Ingredients

  1. 8 boneless and skinless chicken thighs, trimmed of any excess fat
  2. 4 fresh bay leaves
  3. 1 onion, roughly chopped
  4. 500ml good-quality chicken stock
  5. 2 medium leeks, washed and sliced
  6. 1 tbsp sunflower oil
  7. 1 tsp dried thyme
  8. 150g small button mushrooms
  9. 2 tbsp plain flour
  10. 100g 2% fat Greek yogurt
  11. 1 tsp Dijon mustard (optional)
  12. 4 (each about 32cm x 18cm) fresh filo pastry sheets
  13. 1 free-range egg, beaten

Method

  1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Put the chicken, bay leaves, onion and stock in a pan. Bring the stock to a simmer and poach the chicken for 10 minutes, until cooked through. Remove the chicken and chop into pieces. Reserve the stock.
  2. 2. Meanwhile, put the leeks and 200ml water in a deep, non-stick frying pan and cook for 5 minutes, until the water has evaporated. Add the oil, thyme and mushrooms and fry for 2-3 minutes, stirring. Stir in the flour, then gradually add the chicken stock and bubble for 7-8 minutes, until thickened. Remove from the heat and stir in the chicken, yogurt and mustard (if using). Season. Remove the bay leaves and pour into a 24cm x 20cm ovenproof dish.
  3. 3. Brush both sides of the filo pastry sheets with egg and layer on top of the filling, scrunching the top layer. Bake for 20-25 minutes, until the filling is bubbling (cover with foil if the pastry is browning too much). Serve with seasonal vegetables.

Nutritional info

Per serving: 365kcals, 14g fat (3.5g saturated), 44.5g protein, 17.7g carbs, 3.8g sugar, 1.1g salt

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