1 portion contains approximately:
| 374 | kcal |
| 45 g | protein |
| 14 g | fat |
| 17 g | carbohydrates |
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4 skinless chicken thighs
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2 bay leaves
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1 onion
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250 ml vegetable stock
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1 leek
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1 tbsp rapeseed oil
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1 tsp dried thyme
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75 g small button mushrooms
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1 tbsp plain flour
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50 g low-fat natural greek yogurt
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1 tsp Dijon mustard (optional)
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2 filo pastry sheets
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1 medium egg
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1
Preheat the oven to 200°C.
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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.
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3
Remove the chicken and chop into pieces. Reserve the stock.
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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.
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5
Add the oil to the pan and gently fry the thyme and mushrooms for 2-3 minutes.
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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.
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7
Season with salt and pepper to taste. Remove the bay leaves and pour into an ovenproof dish.
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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.
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9
Serve with seasonal vegetables.