Homemade chicken pie

This recipe is fantastic for catering to a large group or dinner party. Joe Wicks has a great

website, which focuses on quick, nutritious recipes. His chicken pie is a particular favourite of

mine! Joe uses filo pastry instead of puff pastry as it has much less fat. It’s the little

tricks like this that turn a calorie monster of a pie into a healthy meal for a group!

Prep time: 40 mins

Cook time: 20 mins

Total time: 1 hour

Recipe by: Joe Wicks

Link to original website: https://www.goodtoknow.co.uk/recipes/joe-wicks-chicken-pie

Ingredients:

2 tablespoons of butter

1 leek, chopped into bite-size pieces

4 x 250g chicken breast fillets, cut into edible pieces

250ml chicken stock

200g chopped mushrooms

1 tablespoon on cornflour

100ml single cream

3 handfuls of spinach leaves

6 sheets of filo pastry

Olive oil

Method:

Add the butter to a frying pan and heat on a medium setting until melted. Throw in the leek and mushrooms and fry for 3 minutes until they begin to soften. Increase the heat, and add the chicken, frying for a further 2 minutes. Once this is done, pour the chicken stock into the mixture.

Further to this, mix the cornflour with 2 tablespoons of water. Pour into the pan with the cream. Bring the heat back down, and stir with a spoon until the sauce begins to thicken. Lower the heat further, and add the spinach. Add the whole mixture into a large pie dish, leaving to cool for 2 minutes.

Take the sheets of filo pastry and crumple them up. Scatter them over the pie dish and repeat with the remaining sheets of pastry. Pour a tablespoon of olive oil over the pastry, and bake the pie in a pre-heated oven for 20 minutes. The pastry should be a scrumptious golden brown when ready.

Serve the pie with a platter of vegetables or salad.

Homemade Chicken Pie