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 61-70

  • Binder photo Sarah3

    15 November 2012

    Sarah3 rated and commented on this recipe

    4 stars

    I really enjoyed this recipe, it tastes amazing and is really simple to make, even for an amateur like myself. I wasn't sure on the tarragon as I'm not overly keen on it, but I used it anyway and I'm please I did because it made the pie taste even more special. I agree with earlier comments about adding peas, or mushrooms just to give it some extra substance. Also agree with comments that the sauce wasn't quite as thick as expected and will definitely use more cornflour next time! All in all I loved it and I will definitely make it again.

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  • Binder photo Spot the dog

    09 December 2012

    Spot the dog rated and commented on this recipe

    3 stars

    Followed as instructed (except adding a little more cornflour as suggested by reviewers to thicken sauce). I have never cooked with filo pastry - actually I'm not sure if I have ever eaten filo pastry!. My husaband and I agreed that the pie mixture was very good (I'm not sure it needed the extra thickening and will use just the 2 tblsp of cornflour advised in recipe next time) We agreed that this pie would have tasted much more robust and comforting with a puff pastry - so I will give this a try next time. Any quick ideas how to use up the filo pastry I have left. I have frozen blackberries - any ideas?

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  • Binder photo pfj1957

    19 December 2012

    pfj1957 rated and commented on this recipe

    5 stars

    I didn't want to open a bottle of White Wine but, as always, I found that Cider makes a good alternative. I also added 125g of exotic mushrooms to the chicken and added a tin of mixed peas/carrots instead of leeks as I had no leeks in the fridge. Everything else was keep the same expect the cooking time was shortened due to no leeks to be softened. The result was an excellent pie which i will be extemporizing on in the future - I quite fancy trying it with shallots instead of leeks.

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  • Binder photo JakeW

    03 January 2013

    JakeW rated and commented on this recipe

    5 stars

    Me and my mum made this for my dads birthday, and I have to say, it was really nice, quite easy to make, and there was a lot of waiting at the start. Pastry was difficult to handle and easily ripped, serve with mash, mini sweetcorn and peapods

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  • Binder photo jennifer egleton

    20 January 2013

    jennifer egleton rated and commented on this recipe

    5 stars

    Sorry, I didn't like it! Tasted really bland, don't know where it went wrong but won't bother again:(

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  • Binder photo brummers11

    30 January 2013

    brummers11 rated and commented on this recipe

    5 stars

    used puff pastry instead and was delicious! Even pleased my mum and dad with this around christmas time!

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  • Binder photo JackandStuart

    10 February 2013

    JackandStuart rated and commented on this recipe

    5 stars

    Made this tonight for a family dinner and it went down a storm. The filo adds a nice lighter touch but overall the pie still feels very hearty. Will be making this again.

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  • Binder photo jenny019

    13 February 2013

    jenny019 rated and commented on this recipe

    5 stars

    This recipe is so good! I decided to ladle the mixture onto the filo and made 4 filo parcels instead of a pie. I cooked two and saved the other two in the fridge to have the next night. I looked forward to them all day.

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  • Binder photo DaisyL

    29 March 2013

    DaisyL rated and commented on this recipe

    5 stars

    ^_^

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  • Binder photo ebarton

    14 April 2013

    ebarton rated this recipe

    5 stars

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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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