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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 41-60

  • Binder photo fay

    17 March 2012

    fay rated and commented on this recipe

    5 stars

    Great tasting low fat pie. Omitted the wine, but diid add some grilled bacon (fat trimmed of course) to the pie.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Gemma

    27 March 2012

    Gemma rated and commented on this recipe

    4 stars

    Nice dish served with sweet potatoe and butternut squash mash. Next time would use puff pastry and slightly increase the amount of sauce.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Stuart

    05 April 2012

    Stuart rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo GeorginaMotley

    05 April 2012

    GeorginaMotley commented on this recipe

    Really, really good. Tasted very nice- I did make my own pastry and it worked fantastically. Much better than a supermarket frozen version and a lot healthier!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Rally Jacs

    22 April 2012

    Rally Jacs commented on this recipe

    Just one word YUMMY!!! I am veggie so used Quorn pieces instead of chicken and a veggie oxo in replacement for the chicken stock. The sauce was great and the pie was devoured by my non veggie family in record time. The fcat that it was healthy was a bonus :o)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Rally Jacs

    22 April 2012

    Rally Jacs rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Christina Carapiet

    02 May 2012

    Christina Carapiet rated and commented on this recipe

    4 stars

    I really enjoyed this pie and loved the crispy pastry top. Rather than leeks i used mushrooms which went really well with the creamy sauce. Will definitely do it again!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tinkerbell

    20 May 2012

    Tinkerbell commented on this recipe

    Really yummy! Didn't have carrots, so I used mushrooms. The chicken was really tender, will try leaving it in the stock again when I make other dishes. Amazingly the stock was exactly 500ml after I strained it but still thought it was a bit thin, so will add more cornflour next time. The pastry sheets fell apart so I just scrunched them up in two layers, it worked and looked good. We are dieting so it was great comfort food with low calories. The family loved it, DH finished ithe leftovers from the pie dish! Served it with sweet potato and celeriac mash and roasted peppers, courgettes and tomatoes.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mutty

    01 June 2012

    Mutty commented on this recipe

    Delicious, easy comfort food. Totally fan-flippin-tastic!!!!!!!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo MattJam

    05 June 2012

    MattJam rated and commented on this recipe

    5 stars

    Delicious. Added thick sliced ham at the same time as the leeks as well as frozen peas with the creme fraiche/mustard etc. Heated on the hob for a few more minutes then simply divided into 3 bowls and ate as was- very tasty and not too filling! Chicken was very tender and, as previously commented, the tarragon really makes the sauce.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo chefchipmunk

    06 August 2012

    chefchipmunk rated and commented on this recipe

    5 stars

    Bit of a faff but well worth it! Served it with braised peas, broad beans and little gem lettuce.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Phil Townend

    28 August 2012

    Phil Townend rated and commented on this recipe

    5 stars

    I love this recipe but it takes me ages to make. Best made at the weekend so it can just be warmed up through the week after work.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Floranancy

    05 September 2012

    Floranancy rated and commented on this recipe

    5 stars

    I did this recipe for 6 and changed the quantities around a bit to use bacon and not carrot. I also made shortcrust pastry instead of filo and it was delicious! Very easy too.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sarah b

    18 September 2012

    sarah b rated and commented on this recipe

    5 stars

    Absolutely beautiful just as it is. Husband loved it as well-he couldn't believe it was low fat. I used left over roast chicken...it will become a regular in our house

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo The Cherub

    19 September 2012

    The Cherub rated and commented on this recipe

    4 stars

    This was great, my OH loved it even more than me! I almost entirely stuck to the recipe just adding mushrooms to his (I did individual pies). I also left out tarragon as I don't like it. Thought I could have added peas for more veg but it wasnt needed. Will make this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo peturhh

    05 November 2012

    peturhh rated and commented on this recipe

    5 stars

    Absolutely delicious!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo hellos

    07 November 2012

    hellos rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo JodieT

    07 November 2012

    JodieT rated and commented on this recipe

    4 stars

    I added celery and some spring onions as had them in the fridge. I only had dried thyme and I didn't use tarragon as I really dislike it. Was very nice and even my filo hating husband enjoyed it!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Bob

    08 November 2012

    Bob rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jibbyski

    08 November 2012

    jibbyski commented on this recipe

    This is fab

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

PER SERVING

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close