My guilty pleasure is pies. Oh man, I love the pies. There is nothing healthy about puff pastry, so I was over the moon when I discovered a lighter option chicken pie, using filo pastry as an alternative.
The great thing about this recipe is you can make up the filling, and depending on how you are feeling, you can opt for the healthy filo pastry option, or indulge in a buttery shortcrust or puff pastry. I was inspired by my mum to make this (she was inspired by her lean in 15 recipe book!). As with anything, it’s about adapting the ingredients to suit your own tastes, eventually making the recipe your own.
- Approx 6-7 sheets of filo pastry
- 150ml of double cream
- 1 leek – sliced
- 1 onion – diced
- 4 chicken breasts – diced
- 1 tbsp of cornflour
- 200ml chicken stock
- Large knob of butter
- 1 sprig of fresh thyme
- A large handful (or 2) of spinach
- Olive oil
- 1 heaped teaspoon of dijon mustard
- *Optional* if you feel like bulking the filling up, add 180 grams of shredded ham hock
- Pre heat your oven to 200°c (gas mark 5/6)
- Heat the butter in a large pan on a medium heat
- Add the chicken and cook for 5-10 minutes
- Add the onion and sliced leek. Cook for another 5 minutes
- Add the chicken stock and simmer
- In a bowl mix the cornflour with 1/2 tbsp of water and mix until smooth
- Add the cornflour mix, cream, thyme and mustard to the pan
- Simmer for a further 10 minutes until the sauce thickens
- Once thickened, take off the heat, add the spinach and stir
- Season to taste with salt and pepper
- Tip the chicken mixture into a baking dish
- Top the dish with filo pastry – lightly crumbly and fall into place. There is no right way to do this!
- Drizzle with olive oil and bake for 20-25 minutes – until the filo is nice and golden
I love to serve this up with some greens (broccoli and samphire usually) – enjoy!