The ultimate makeover: Chicken pie

The ultimate makeover: Chicken pie

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(68 ratings)

Prep: 30 mins Cook: 45 mins

Easy

Serves 4
Angela Nilsen reinvents a classic recipe to make chicken pie a healthy choice for you

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal320
  • fat10g
  • saturates4g
  • carbs22g
  • sugars7g
  • fibre3g
  • protein34g
  • salt1.37g
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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

      Thyme

      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 1 tarragon sprig, plus 1 tbsp chopped tarragon leaves
      Tarragon

      Tarragon

      ta-ra-gon

      A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

    • 225g carrots, cut into batons
      Carrot

      Carrot

      ka-rot

      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 4 skinless chicken breasts, 500g/1lb 2oz total weight
    • 225g leeks, sliced
      Leeks

      Leek

      lee-k

      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 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
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    For the topping

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

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    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.

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    Comments (76)

    sammendez1's picture
    4

    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.

    tastybits's picture
    5

    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.

    joankilleen's picture
    5

    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.

    chocolatex's picture
    5

    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! :)

    thunsley's picture
    5

    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

    jennybridger's picture
    5

    made for a dinner party, went down well!

    cath34980's picture
    4

    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!

    haddyanne's picture
    4

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

    haddyanne's picture
    4

    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!!!!

    veryfatbloke's picture
    5

    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!

    jahane's picture
    5

    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.

    julietulip's picture
    5

    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.

    pixieloveheart's picture
    4

    Really tasty, might try it with puff pastry next time

    jweg1210's picture
    5

    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.

    nickytennantbrown's picture
    5

    Mmmmmmmmmm!

    spookmatic's picture

    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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