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Mediterranean-style chicken pie

Name: Mediterranean-style chicken pie
Yield: Serves 4
Cuisine: Mediterranean recipes
Ingredients: 40g unsalted butter, melted; 40g plain flour; 200ml semi-skimmed milk; 300ml good quality chicken stockApple-converted-space; 4 sheets filo pastry; Spray olive oilApple-converted-space; ½ tsp sweet smoked paprika, plus extra to sprinkle; 450g free-range cooked skinless chicken breastsApple-converted-space; 185g chargrilled vegetables in oil (we used Waitrose), drained; 100g mixed olives and feta, from a packApple-converted-space; A few fresh oregano sprigs, leaves pickedApple-converted-space; Lemon juice to taste, plus wedges to serveApple-converted-space

Published: 11 Jan 19
Updated: 18 Mar 24

We’ve given what is traditionally a high-calorie recipe a healthy makeover. Our chicken pie is packed with mediterranean flavours and is topped with a light filo pastry.

Browse more chicken pie recipes.

Easy
November 2018

Test kitchen approved

Serves 4
Hands-on time 15 min

We’ve given what is traditionally a high-calorie recipe a healthy makeover. Our chicken pie is packed with mediterranean flavours and is topped with a light filo pastry.

Browse more chicken pie recipes.

Nutrition: per serving

Calories: 553cals
Fat: 25.9g (9.5g saturated)
Protein: 42.5g
Carbohydrates: 35.4g (4.7g sugars)
Fibre: 4.3g
Salt: 2.3g

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Ingredients

40g unsalted butter, melted
40g plain flour
200ml semi-skimmed milk
300ml good quality chicken stock
4 sheets filo pastry
Spray olive oil
½ tsp sweet smoked paprika, plus extra to sprinkle
450g free-range cooked skinless chicken breasts
185g chargrilled vegetables in oil (we used Waitrose), drained
100g mixed olives and feta, from a pack
A few fresh oregano sprigs, leaves picked
Lemon juice to taste, plus wedges to serve

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Method

Heat the oven to 200°C/180°C fan/gas 6. Whisk together the butter, flour, milk and stock in a medium saucepan. Put the pan over a medium heat and cook for 10 minutes, whisking every minute or so to form a thick, smooth béchamel sauce.
Scrunch up the filo sheets and put ona baking tray. Spray generously with oil and sprinkle each with a pinch of paprika. Bake in the oven for 10 minutes or until golden and crisp.
Shred the chicken breasts using 2 forks. Once the béchamel sauce has thickened, stir in the ½ tsp paprika, chicken, chargrilled vegetables, the olive and feta mix and the oregano. Season to taste with salt, pepper and lemon juice, then cook until just boiling and the chicken is piping hot.

Serve a generous spoonful of pie filling per person, topped with a piece of crisp filo. Serve with lemon wedges to squeeze over.

Recipe from November 2018 Issue

Nutrition

Nutrition: per serving

Calories: 553cals
Fat: 25.9g (9.5g saturated)
Protein: 42.5g
Carbohydrates: 35.4g (4.7g sugars)
Fibre: 4.3g
Salt: 2.3g

delicious. tips

This speedy version of chicken pie also cleverly cuts the calories, too. We swapped high-fat pastry for lighter filo, and the all-in-one white sauce pie filling is made with semi-skimmed milk and stock. The flavour is boosted with vegetables, paprika, olives and feta for an indulgently rich, creamy flavour.