RecipesDinner
Dinner
Chicken, Leek and Mushroom Filo Pie
Chicken, leek and mushroom in a light creme fraiche sauce under a scrunched filo lid baked until the filling bubbles.
- Serves
- 4
- Prep
- 20min
- Cook
- 35min
- Total
- 55min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 471kcal
- Protein
- 34.3g
- Carbs
- 41.1g
- Fat
- 19.5g
- Fibre
- 2.9g
Ingredients
For 4 servings · MetricUS
- 500gboneless skinless chicken breast, diced
- 2leeks, sliced into roundsabout 200g each trimmed
- 250gchestnut mushrooms, quartered
- 2 clovesgarlic, crushed
- 300mlchicken stocklow-salt
- 150ghalf-fat creme fraiche
- 2 tspfresh thyme leavesor 1 tsp dried
- 1 tbspolive oilfor cooking
- salt and black pepperto taste
- 150gfilo pastryabout 4 sheets
- 1 tbspolive oilfor brushing the filo
- 1 lbboneless skinless chicken breast, diced
- 2leeks, sliced into roundsabout 7oz each trimmed
- 8 ozcremini mushrooms, quartered
- 2 clovesgarlic, crushed
- 1¼ cupschicken stocklow-sodium
- 4 ozlight sour creamhalf of an 8oz tub
- 2 tspfresh thyme leavesor 1 tsp dried
- 1 tbspolive oilfor cooking
- salt and black pepperto taste
- 5 ozphyllo pastryabout 4 sheets
- 1 tbspolive oilfor brushing the filo
Method
Cook the filling.
Heat 1 tbsp of the olive oil in a large, deep frying pan or flameproof casserole over a medium heat. Add the leeks and mushrooms and cook for 5 minutes until they soften and start to colour.
Push the veg to one side, add the chicken and cook for 5 to 6 minutes, stirring occasionally, until it turns from pink to white all over.
Stir in the garlic and cook for 1 minute.
Finish the filling.
Pour in the stock, bring to a simmer and cook for 3 minutes.
Take off the heat and stir through the creme fraiche and thyme. Season with salt and black pepper. Let it cool for a few minutes while the oven heats.
Top and bake.
Heat the oven to 200C fan (425F). Tip the filling into a pie dish or ovenproof dish about 20cm across.
Loosely scrunch each sheet of filo and lay it over the filling until the top is fully covered, with no gaps. Brush the filo with the remaining olive oil.
Bake for 20 to 22 minutes until the filo is golden and the filling bubbles at the edges.
Serving.
Rest for 5 minutes, then serve a quarter per person.