Chicken pie with filo pastry
Swapping shortcrust or flaky pastry for filo is a simple way to cut calories
- 1 hour 10 minutes
- Serves 4
- 1.5 of 5 a day
- Kcal361
- Fat4.2g
- Salt1.3g
- Sugar7.9g


Recipe by: Sarah Drabble
| Nutritionist
Ingredients
- 2 leeks, trimmed and finely sliced
- 1–2 cloves garlic, finely diced
- 2 carrots, peeled and diced
- 200g chestnut mushrooms, quartered
- 500g skinless chicken breast, diced
- 1 teaspoon dried tarragon
- 400ml reduced-salt chicken stock
- 200ml water
- Freshly ground black pepper, to taste
- 1 tablespoon cornflour, mixed with 2 tablespoons cold water to form a smooth paste
- 1 teaspoon Dijon mustard (optional)
- 2 tablespoons fat-free Greek-style yoghurt
- 4 sheets filo pastry, cut into quarters
- Light cooking oil spray
Method
- Preheat the oven to 190ºC/Fan 170ºC.
- Put the leeks, garlic, carrots, mushrooms, chicken, tarragon, stock, water and black pepper into a large saucepan and cook over a medium heat for about 15 minutes, stirring regularly.
- Mix in the cornflour paste and cook for a further 4–5 minutes until the sauce has thickened and the chicken pieces have cooked through.
- Remove from the heat. Stir through the mustard and yoghurt, and transfer into an ovenproof dish.
- Gently scrunch one quarter of a filo sheet and lightly place on top of the chicken mixture, repeat until the top of the pie is covered.
- Lightly spray the filo pastry with cooking spray. Bake in the oven for 20 minutes, until the filo pastry is crisp and golden on the edges.
Serving suggestion: Serve with salad or steamed greens. For a bigger meal, add steamed new potatoes.
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