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A lower fat version of a chicken pie using a velouté (that’s a roux made with stock rather than milk) and filo pastry instead of puff pastry. It’s a lovely alternative to a firm family favourite.

Feel free to use up any veg you may have left over from your Sunday roast or add some mushrooms.

75g butter

2 large leeks, finely sliced

2 large carrot, finely chopped

1 tbsp plain flour

400ml hot chicken stock

2 tsp Dijon mustard

3 tbsp double cream

350g cooked chicken, shredded or cut into chunks

2 tbsp parsley, chopped

1 pack filo pastry, unrolled and cut in half then covered with clean damp tea towel

Preheat the oven to 180C fan

Melt 25g of the butter in a pan on a low heat. Add the leeks and carrots and cook until soft (about 15 mins). Stir in the flour and cook for 1 minutes then gradually add the stock stirring constantly to make a smooth sauce.

Next add the mustard and cream, salt and peppers, cooked chicken and parsley. Tip into an oven proof dish.

Melt the remaining 50g butter in a small pan. Take sheets of filo two at a time and  paint with the butter, scrunch up the pastry and put on top of the chicken mixture. Continue with the remaining sheets until the pie is covered.

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Bake for 20-25 minutes or until the filo is golden and the chicken mixture bubbling.

Chicken and leek filo pie

Jules
A lighter version of the traditional chicken pie
No ratings yet
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine British
Servings 4 people
Calories 621 kcal

Ingredients
  

  • 75 g butter
  • 2 leeks finely sliced
  • 2 carrots finely chopped
  • 1 tbsp plain flour
  • 400 ml chicken stock
  • 2 tsp dijon mustard
  • 3 tbsp double cream
  • 350 g cooked chicken shredded or cut into junks - whatever you prefer
  • 2 tbsp fresh parsley shredded
  • 1 pack filo pastry opened out, halved and covered with damp t-towel

Instructions
 

  • Preheat the oven to 180C fan
  • Melt 25g of the butter in a pan on a low heat. Add the leeks and carrots and cook until soft (about 15 mins). Stir in the flour and cook for 1 minutes then gradually add the stock stirring constantly to make a smooth sauce.
  • Next add the mustard and cream, salt and peppers, cooked chicken and parsley. Tip into an oven proof dish.
  • Melt the remaining 50g butter in a small pan. Take sheets of filo two at a time and  paint with the butter, scrunch up the pastry and put on top of the chicken mixture. Continue with the remaining sheets until the pie is covered.
  • Bake for 20-25 minutes or until the filo is golden and the chicken mixture is bubbling
  • Serve with some buttered new potatoes and green beans

Nutrition

Calories: 621kcalCarbohydrates: 75gProtein: 35gFat: 19gSaturated Fat: 7gCholesterol: 86mgSodium: 840mgPotassium: 618mgFiber: 4gSugar: 6gVitamin A: 6247IUVitamin C: 10mgCalcium: 96mgIron: 6mg
Tried this recipe?Let us know how it was!
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