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Chicken and leek pie
Chicken and leek pie
Meat Dishes for losing weight
Chicken and leek pie
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2

1 portion contains approximately:

374 kcal
45 g protein
14 g fat
17 g carbohydrates

 

  • 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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