Recipe: Chicken and leek pie

Written by Kevin, Nutritionist (M.Sc. Medical Science)

1 portion contains approximately: 374 kcal - 45 g protein - 14 g fat - 17 g carbohydrates

Ingredients (for 2 persons)

  • 4 skinless chicken thighs
  • 2 bay leaves
  • 1 onion
  • 250 ml vegetable stock
  • 1 leek
  • 1 tbsp rapeseed oil
  • 1 tsp dried thyme
  • 75 g small button mushrooms
  • 1 tbsp plain flour
  • 50 g low-fat natural greek yogurt
  • 1 tsp Dijon mustard (optional)
  • 2 filo pastry sheets
  • 1 medium egg


  1. Preheat the oven to 200°C.
  2. Put the chicken thighs, bay leaves, chopped onion and stock in a pan. Bring the stock to a simmer and poach the chicken for 10 minutes, until cooked through.
  3. Remove the chicken and chop into pieces. Reserve the stock.
  4. Meanwhile, chop the leek. Add the leek to 200ml water in a deep frying pan and cook for 5 minutes, until the water has evaporated.
  5. Add the oil to the pan and gently fry the thyme and mushrooms for 2-3 minutes. 
  6. Stir in the flour, then gradually add the vegetable stock and simmer for 7-8 minutes, until thickened. Remove from the heat and stir in the chicken, yogurt and mustard.
  7. Season with salt and pepper to taste. Remove the bay leaves and pour into an ovenproof dish.
  8. Brush both sides of the filo pastry sheets with egg and layer on top of the filling, scrunching the top layer. Bake for 20-25 minutes, until the filling is cooked through. 
  9. Serve with seasonal vegetables.
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