Filo Chicken Pie: Healthy & Quick!

I love a good chicken pie, but it comes at such a high calorie cost I have to avoid them these days. So I was intrigued when Healthy Food Guide came up with a low-calorie makeover. So… does it work? Let’s find out!

It starts with bacon and mushrooms (good start: any chicken pie without those is doomed to failure!).

CameraZOOM-20131012185401136Then leeks and the chicken, and once cooked sprinkle in 25g plain flour and mix in.

CameraZOOM-20131012185850975Then broccoli, peas and chicken stock, plus seasoning, plus extra black pepper.


Off the heat light crème fraîche is mixed in, and suddenly it looks like proper pie filling!


Then it’s into a baking dish.


Then scrumple up  sheets of filo pastry on the top and spray with one-cal butter spray.

CameraZOOM-20131012191303787Then it’s into a 200c fan oven until the filo starts to brown, about 13mins for us.

CameraZOOM-20131012192649194Then we served with mash potato (made with left over light crème fraîche) and runner beans.

CameraZOOM-20131012192823692So… does it work! Oh yes! The filling is delicious, and the filo topping really does make it feel like you’re eating a pie.

As a bonus it only took us 45 minutes from starting chopping to sitting down and eating, so we can do this for a mid-week meal!


Fry bacon and button mushrooms.

Add chicken & leaks.

Sprinkle on 25g (1oz) plain (AP) flour.

Add chicken stock, broccoli, peas.

Take off heat and stir in 3 tbsp light crème fraîche.

Pour into baking dish.

Scrumple up filo pastry and put on top.

Bake in hot oven (200c fan) until filo browns (12-15mins).

We served with mash potato (made with left-over crème fraîche) and runner beans.

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