The ultimate makeover: Chicken pie

The ultimate makeover: Chicken pie

Angela Nilsen reinvents a classic recipe to make chicken pie a healthy choice for you

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 45 mins

Low-fat, Super healthy

Method

  1. Pour the stock and wine into a large, wide frying pan. Add the garlic, thyme, tarragon sprig and carrots, bring to the boil then lower the heat and simmer for 3 mins. Lay the chicken in the stock, grind over some pepper, cover and simmer for 5 mins. Scatter the leek slices over the chicken, cover again then gently simmer for 10 more mins, so the leeks can steam while the chicken cooks. Remove from the heat and let the chicken sit in the stock for about 15 mins, so it keeps moist while cooling slightly.
  2. Strain the stock into a jug - you should have 500ml (if not, make up with water). Tip the chicken and veg into a 1.5 litre pie dish and discard the herb sprigs. Pour the stock back into the sauté pan, then slowly pour in the cornflour mix. Return the pan to the heat and bring to the boil, stirring constantly, until thickened. Remove from the heat and stir in the crème fraîche, mustard, chopped tarragon and parsley. Season with pepper. Heat oven to 200C/180C fan/gas 6.
  3. Tear or cut the chicken into chunky shreds. Pour the sauce over the chicken mixture, then stir everything together.
  4. Cut each sheet of filo into 4 squares or rectangles. Layer them on top of the filling, brushing each sheet with some of the oil as you go. Lightly scrunch up the filo so it doesn't lie completely flat and tuck the edges into the sides of the dish, or lay them on the edges if the dish has a rim. Grind over a little pepper, place the dish on a baking sheet, then bake for 20-25 mins until the pastry is golden and the sauce is bubbling. Serve immediately.

PER SERVING

320 kcalories, protein 34g, carbohydrate 22g, fat 10 g, saturated fat 4g, fibre 3g, sugar 7g, salt 1.37 g

Recipe from Good Food magazine, February 2011.

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Latest comments and suggestions

Results 1-20

  • Binder photo wendywoo

    27 January 2011

    wendywoo commented on this recipe

    This recipe is fantastic but as normal I tweaked it to my liking! I exchanged the chicken for turkey! You can buy 2 huge turkey breasts at asda for £4.40 -(2x £2.20) and you get way more for your money, and I dare you to tell the difference once cooked! Plus its a leaner meat so healthier! Also I found it difficult to get fresh tarragon at this time of year so I used some dried tarragon I had in the cupboard and sprinkled in half a teaspoon at the start and did not add any more as the flavour is all there with dried as opposed to adding fresh! I also had it with rice again making it healthier than having with pastry! This is an extremely tasty recipe and you will enjoy it, very easy to follow and not too much faffing!!!

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  • Binder photo Nicky

    27 January 2011

    Nicky rated and commented on this recipe

    5 stars

    Mmmmmmmmmm!

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  • Binder photo Four Candles

    27 January 2011

    Four Candles rated and commented on this recipe

    5 stars

    Made for friends, and it was delicious despite me finding I had no tarragon. We weren't really too bothered about the healthy aspect so used some puff pastry as I had some in the freezer. Not sure about the turkey tip - I think it has a very different taste and texture to chicken. Having said that, it might be equally good.

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  • Binder photo Pixieloveheart

    27 January 2011

    Pixieloveheart rated and commented on this recipe

    4 stars

    Really tasty, might try it with puff pastry next time

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  • Binder photo Julie Tulip

    27 January 2011

    Julie Tulip rated and commented on this recipe

    5 stars

    What a delicious pie!!! I used puff pastry instead of filo and it worked really well. Also used dried herbs as I didnt have fresh in the house. Will definitely make this one again.

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  • Binder photo Jahane

    28 January 2011

    Jahane rated and commented on this recipe

    5 stars

    While by no means the most luxurious chicken pie I've ever made, absolutely perfect for weeknight healthy eating when you've got January blues cos you've eaten too much at Xmas but you still can't resist the stodge. Very tasty indeed.

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  • Binder photo VeryFatbloke

    29 January 2011

    VeryFatbloke rated and commented on this recipe

    5 stars

    This has just been demolished by my family! (wife and two sons) The only problem I had was that the filo pastry was a little low in the dish. I'd never used filo pastry before so wasn't sure what to do, I think that I cut the squares too small and it subsequently drooped into the chicken mix. I'll definitely be making this again but using larger squares of filo!

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  • Binder photo Haddyanne

    30 January 2011

    Haddyanne rated and commented on this recipe

    4 stars

    I grilled some bacon, chopped it up and added it to the chicken mixture. The recipe is glorious with filo pastry, but I reckon shortcrust or puff would be all right, but a lot heavier. Yummy yum!!!!

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  • Binder photo Haddyanne

    30 January 2011

    Haddyanne commented on this recipe

    Oops!! forgot to say I omitted the wine and substituted that for 100mls of chicken stock.

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  • Binder photo cath34980

    01 February 2011

    cath34980 rated and commented on this recipe

    4 stars

    Really easy and quick to make - deceptively so! I might replace the filo with shortcrust next time (I know it isnt quite as healthy) - went down very well!

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  • Binder photo strawberry

    02 February 2011

    strawberry rated this recipe

    5 stars

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  • Binder photo jenny

    05 February 2011

    jenny rated and commented on this recipe

    5 stars

    made for a dinner party, went down well!

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  • Binder photo Tracy

    13 February 2011

    Tracy rated and commented on this recipe

    5 stars

    Loved this and so did the rest of the family. I used shortcurst pastry a that was what I had in and dried herbs. It tasted lovely. Will certainly make agan

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  • Binder photo Chocolatex

    22 February 2011

    Chocolatex rated and commented on this recipe

    5 stars

    Delicious! I omitted the wine and added more chicken stock to replace it. I also added some bacon and mushrooms to give more flavour and texture. Great recipe and the family loved it, all gone! :)

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  • Binder photo Joan Killeen

    27 February 2011

    Joan Killeen rated and commented on this recipe

    5 stars

    Very good. The only tweak I made was to use puff pastry as we don't have anything as exotic as filo pastry in my little town in Switzerland. The whole family enjoyed it, even if the kids complained a bit about the leeks and pushed them to the side.

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  • Binder photo scrumptious

    05 March 2011

    scrumptious rated and commented on this recipe

    5 stars

    Delicious pie, lovely change to have filo pastry, tasted just as good using the rapeseed oil instead of butter. Worth while using fresh tarragon if you can get it.

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  • Binder photo SamM1

    10 March 2011

    SamM1 rated and commented on this recipe

    4 stars

    I couldn't get filo pastry in the small supermarket at home so topped with a sweet potatoe mash - delicious!! It was very warming and hearty, but nice to know it was so healthy! Will definitely make this again with the filo hopefully.

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  • Binder photo sapphire

    30 March 2011

    sapphire commented on this recipe

    This was a lovely alternative to traditional chicken pie. My family loved it and didn't even relaise they were eating a low fat version. The filo was especially good as it added a new texture.

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  • Binder photo SEW23

    07 April 2011

    SEW23 rated and commented on this recipe

    5 stars

    Loved this easy to prepare and you'd never know you were eating a low fat meal. I'm on weight watchers and for 10propoints fab meal.

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  • Binder photo Tracy

    16 April 2011

    Tracy rated and commented on this recipe

    5 stars

    delicious

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 45 mins

Low-fat, Super healthy

Ingredients

FOR THE FILLING

  • 450ml chicken stock , from a cube (I use Kallo, organic)
  • 100ml white wine
  • 2 garlic cloves , finely chopped
  • 3 thyme sprigs
  • 1 tarragon sprig, plus 1 tbsp chopped tarragon leaves
  • 225g carrots , cut into batons
  • 4 skinless chicken breasts , 500g/1lb 2oz total weight
  • 225g leeks , sliced
  • 2 tbsp cornflour , mixed with 2 tbsp water
  • 3 tbsp crème fraîche
  • 1 heaped tsp Dijon mustard
  • 1 heaped tbsp chopped flat-leaf or curly parsley

FOR THE TOPPING

  • 70g filo pastry (I used three 39 x 30cm sheets)
  • 1 tbsp rapeseed oil
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PER SERVING

320 kcalories, protein 34g, carbohydrate 22g, fat 10 g, saturated fat 4g, fibre 3g, sugar 7g, salt 1.37 g

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