I always find it so difficult to get a really delicious-looking photo of a pie. Thankfully, I can say with confidence that this one tastes a lot better than it looks! Despite being ‘healthier’, it still feels really hearty and warming for the winter months. This is another recipe I created for the amazing guys at The Fresh Fruit Shop. All of the veggies I used in the pie come in the small and large fruit and veg boxes and are a great way to use them up.
It’s healthier because I’ve used filo pastry instead of puff or shortcrust, but if you’re not fussed about the calories, use whatever pastry you like! I actually quite like the crisp crunch of the filo! I’ve also used lower-fat crème fraiche. Again, if you prefer to use full fat, go for it. You do you! Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Healthier Chicken, Leek and Mushroom Pie
Ingredients (serves 4-6)
1 large leek or two smaller leeks, thinly sliced
2 cloves garlic, crushed
200g mushrooms, quartered
500g chicken breast, cut into chunks
30g plain flour
Small bunch fresh thyme
1 tbsp unsalted butter
300ml chicken stock
200ml lower fat crème fraiche
1 tsp wholegrain mustard
4 or 5 sheets filo pastry
Spray oil or olive oil
Salt and pepper
Mash and your favourite veg, to serve
1. Put a large, non-stick frying pan on over a medium heat and add a little oil (I’m using spray oil to keep calories down, but you can use olive oil). Add the sliced leeks and cook for a few minutes until beginning to soften, then add the mushrooms, thyme sprigs and the garlic.
2. Meanwhile, put the chicken in a sandwich bag or a bowl with the flour and some salt and pepper. Toss to evenly coat the flour. Melt the butter in the pan and, once melted, add the chicken, along with any excess flour from the bag. Cook for a few minutes until the chicken is beginning to take on a little colour (it won’t be cooked through at this stage).
3. Add the crème fraiche and the mustard and toss to coat everything, then add the chicken stock and bring to the boil, stirring regularly. Pour the mixture into a pie dish, then leave to cool for 20 minutes.
4. Preheat your oven to 180c fan. Get your filo and scrunch each sheet up slightly, and place on top of the pie until all of it is covered. Spray the pastry with a little oil, then bake for 20 minutes or until the pastry is golden and crisp.