The base for these little pies is a true multi-tasker – you could turn it into a frittata, add to pasta or get your fancy on with delicate sheets of filo creating the prettiest little tutus to top gently spiced chicken, leek and mushrooms. Yum. They are delish straight out of the oven, but they hold up the next day for lunch too – the flavours deepen, the filo will forgive a couple of minutes’ reheating in the microwave, and it’s a simple lunch or dinner to eat straight out of the dish. BYO fork and you’re golden.
Chicken + Leek = A Perfect Combo
Some flavour combos are a match made in heaven – chocolate and peanut butter, lamb and rosemary, tomato and basil – and chicken and leek. There is something so luscious and old-timey about the flavour combo of gently cooked chicken, finely sliced leek and the addition of mustard, thyme and cream. Reminds me of my nana, who added butter, cream and sugar to everything she cooked, sans guilt. This creamy chicken and leek filling feels like it should be piling on the kilos, but these little pies pack a whopping 24.8g of protein in just 286 calories per serve.
Filo Pie Crust for the Win
The secret is in the filo pie topper. No starchy, stodgy old short crust pastry here. And you don’t even need a pastry base. The ramekin does the job of holding all that chickeny, leeky, mustardy goodness inside, while the scrunched sheets of filo on top deliver the perfect crunch. Because when you’re eating smarter you don’t want to feel deprived. There’s no point counting calories and cooking ‘diet’ food if it doesn’t taste good. End of.
Smart Sides for Your Pie
Don’t undo your great work on the pie by stodging up your sides. You don’t need mashed potato or fries here. Keep your nutrition high and your cals low by pairing your chicken and leek filo pie with one (or more!) of these smart sides:
- Best Ever Brussels Sprouts
- Green Beans with Almonds
- Tray Bake Roasted Vegetables – simply chop your favourite veggies into small chunks, chuck ’em on a baking sheet, spray lightly with extra virgin olive oil spray, crack pepper and salt on top and whack ’em in an oven for 20 minutes on 200C. Broccoli, cauliflower, zucchini and onion always make the grade in our house, but work with what you have.
Chicken & Leek Filo Pie
- 400 g chicken thigh, skinless, boneless, cut into 2cm pieces
- 2 tbsp Dijon mustard
- 1 tsp fresh thyme
- 75 ml pouring cream
- 4 sheets filo pastry
- 300 ml chicken stock, salt reduced
- 100 g leek, sliced thinly
- 100 g celery, sliced thinly
- 100 g mushrooms, sliced
- 25 g plain flour
- Salt & black pepper, to season
- Preheat oven to 180°C.
- In a large non-stick frypan, cook leek and celery over medium-high heat until translucent. (NOTE: You don’t always need oil in your pan. A splash of water will prevent sticking without adding calories you can’t even taste.)
- Add mushrooms, chicken thigh, salt and pepper, cooking until chicken is just opaque. Remove from pan.
- Scatter flour over base of pan, stirring constantly to cook down slightly, then add cream, mustard, thyme and chicken stock, stirring to combine.
- Return chicken and vegetable mix to pan, coating in sauce. Simmer for a few minutes until slightly thickened.
- Spoon chicken mix into ramekins until three-quarters full.
- Cut sheets of filo in half. Spray each half lightly with olive oil spray, scrunch in your hand and place on top of each pie.
- Bake for 20-30 minutes until filo is flaky and golden.