Chicken, mushroom and leek pie

Chicken, mushroom and leek pie
  • Serves icon Serves 4
  • Time icon Takes 30 min to make and 20-25 min in the oven

This gorgeous chicken, mushroom and leek pie, with a filo pastry topping, is a low-calorie option that doesn’t compromise on flavour.

Take a look at our similar recipe too, which doesn’t contain mushrooms.

Nutrition: per serving

Calories
365kcals
Fat
14g (3.5g saturated)
Protein
44.5g
Carbohydrates
17.7g (3.8g sugars)
Salt
1.1g
Calories
365kcals
Fat
14g (3.5g saturated)
Protein
44.5g
Carbohydrates
17.7g (3.8g sugars)
Salt
1.1g

Ingredients

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

Method

  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. 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. 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.

Recipe By

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