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 34.0g, carbohydrate 22.0g, fat 10.0 g, saturated fat 4.0g, fibre 3.0g, sugar 7.0g, salt 1.37 g

Recipe from Good Food magazine, February 2011.

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Latest comments and suggestions

Results 21-40

  • Binder photo Ruthbucknell

    28 April 2011

    Ruthbucknell rated this recipe

    5 stars

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  • Binder photo Lois

    28 May 2011

    Lois rated and commented on this recipe

    5 stars

    Absolutely loved this, easy to make and was delicious - even better knowing it was healthy.

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  • Binder photo Frances46

    13 July 2011

    Frances46 rated and commented on this recipe

    5 stars

    So tasty and so healthy, a perfect combination.

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  • Binder photo WineGirl

    31 July 2011

    WineGirl rated and commented on this recipe

    4 stars

    Easy to make and tasty!

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  • Binder photo cowen84

    31 August 2011

    cowen84 rated and commented on this recipe

    5 stars

    made this for a dinner party and was so impressed with it. will definitely be making it again and my biggest critic, hubby, raved about it!

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  • Binder photo Emsie

    09 October 2011

    Emsie commented on this recipe

    Made this on a whim so had to make a few amendments due to ingredient shortages! Instead of leek/tarragon/Dijon/filo I used onion/bay leaf/mustard powder/puff pastry. Not a fan of creme fraiche so used up leftover elmlea instead. Easy to make, looked impressive, tasted great!! Sure to become a regular recipe.

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  • Binder photo Dawnozz

    11 October 2011

    Dawnozz commented on this recipe

    My family loved this and they have asked for it on the menu for next week. I added small pieces of potatoes with the carrots and used 1 cal spray as I didn't have any rapeseed oil, yummy

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  • Binder photo BakingBecks

    01 November 2011

    BakingBecks rated and commented on this recipe

    5 stars

    A beautiful pie i have made repeatedly though i always use puff instead of filo pastry as i don't like filo. Always well revived by family and guests.

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  • Binder photo Kaz

    06 November 2011

    Kaz rated and commented on this recipe

    5 stars

    My Husband made this last night and it was lovely. Would highly recommend.

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  • Binder photo Jacg

    06 November 2011

    Jacg rated and commented on this recipe

    5 stars

    One of the best pies I've made! The flavours were so subtle, the sauce was really creamy and we all loved the tarragon. My husband is not a fan of filo, but he even ate it all. I used dried tarragon also as our local shop had sold out of fresh, still delicious though. Would highly recommend this recipe.

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  • Binder photo Maelan

    07 November 2011

    Maelan commented on this recipe

    I'd be interested to try this with mash instead of pastry. Can anyone recommend what to use instead of creme fraiche because I am lactose intollerent? Thanks x

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  • Binder photo mrssallywalton

    09 November 2011

    mrssallywalton rated and commented on this recipe

    5 stars

    Fantastic. Only made to use up left over pastry, but well worth eat. Plates were clean all around.

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  • Binder photo The Farmers Wife

    17 November 2011

    The Farmers Wife rated and commented on this recipe

    5 stars

    The whole family really enjoyed this! I like the filo topping, felt lighter and healthier than my normal pie but lovely flavours. Shall definately make this again.

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  • Binder photo in love with food

    02 January 2012

    in love with food rated and commented on this recipe

    3 stars

    the carrots didn't come out soft enough, this was probably due to the low heat I had it on. I already cut up the chicken into pieces before adding to stock. next time I'll try making with puff pastry. used single cream instead of creme fraiche and olive oil instead of rapeseed. the sauce didn't feel thick enough so added an extra tablespoon of cornflour to thicken. this was the first chicken pie I made, tasted alright, but I'm not really that bothered about eating low-fat, so I'll try making a more indulgent one next time!

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  • Binder photo Suzie

    07 January 2012

    Suzie rated and commented on this recipe

    2 stars

    Very disappointed. I followed the recipe to the letter. It looked wonderful but was quite flavourless & had to add gravy as the pastry was very dry & floury. I'm really surprised as the reviews are all great, wonder if I did something wrong - won't be trying it again to find out!

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  • Binder photo Nic

    16 January 2012

    Nic rated and commented on this recipe

    5 stars

    We loved this! Followed the recipe exact, and it was fab!

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  • Binder photo claredaw

    06 February 2012

    claredaw commented on this recipe

    This is one that I keep coming back to, the whole family love it. I add sweetcorn to it and use puffed pastry sometimes too. Delicious.

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  • Binder photo mandymoo

    19 February 2012

    mandymoo rated and commented on this recipe

    5 stars

    Made this for Sunday dinner. Family really enjoyed it. Will def make it again.

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  • Binder photo manyfaced

    07 March 2012

    manyfaced rated and commented on this recipe

    5 stars

    Awesome recipe! Made it today for dinner. Used baby carrots, dried Oregano and dried Basilicum instead of tarragon and thyme; puffy pastry instead of filo; light sour cream instead of crème fraîche; honey mustard instead of Dijon mustard (this was not on purpose, just had no Dijon at home). Came out perfect. My husband and I loved it (and my husband would never eat leeks!). A definite keeper! Will try to add a bit of potatoes next time! Thank you so much for the recipe!

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  • Binder photo deborahc

    13 March 2012

    deborahc rated and commented on this recipe

    4 stars

    absolutely delicious! Have tried it now with Puff and Filo pastry, puff definitely best, it adds another depth to the pie. Highly recommended by the whole family including my fussy 4yr old!!

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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 34.0g, carbohydrate 22.0g, fat 10.0 g, saturated fat 4.0g, fibre 3.0g, sugar 7.0g, salt 1.37 g

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