- Serves: 6
- Cook Time: 25 minutes
- Prep Time: 10 minutes
- Effort: easy
- oil, for spraying
- 2 rindless lean smoked bacon skin, fat trimmed and cut into 1.5cm strips
- 150 g button mushrooms
- 1 leek, trimmed and finely sliced
- 2 skinless and boneless chicken breasts, cut into small pieces, or lean leftover roast chicken
- 25 g plain flour
- 500 ml chicken stock, made with 1 stock cube
- 150 g broccoli, cut into small florets
- 75 g frozen peas
- 2 tbsp half-fat creme fraiche
- 3 sheets filo pastry, each about 45g
Tips and Suggestions
These pies are just 267 calories per portion. Add a splash of white wine to the sauce if you like a tablespoon will bring an additional 12 calories to the recipe.
Theyre a great way to use up any lean cooked chicken you have left over from a Sunday roast too.
1. Preheat the oven to 220C/200C fan/gas 7. Mist a large non-stick saucepan with oil and place it over a medium heat. Add the bacon to the pan, then stir in the mushrooms and cook for 4 minutes, stirring regularly until they are beginning to brown.
2. Add the leek and chicken and cook for 1 minute more, stirring. Sprinkle over the flour and cook for a few seconds before gradually adding the stock, just a little at a time.
3. Bring to a simmer and season well with a pinch of salt and lots of freshly ground black pepper. Add the broccoli florets and peas and bring the water back to a simmer. Cook for 4 minutes, while stirring, until the sauce thickens, then remove from the heat and stir in the crème fraiche.
4. Divide the mixture between 4 individual pie dishes each will need to hold about 350ml. Spray each sheet of filo pastry with oil and cut them into 4 wide strips. Working quickly, top each dish with 3 strips of the filo, oiled-side up, crumpling and scrunching them loosely as you go.
5. Place the dishes on a baking tray and bake the pies in the centre of the oven for 1215 minutes or until the pastry is golden brown and the filling is hot and bubbling.
Want to see more? Take a look at lots more of our pie recipes.
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