Chicken Filo Pie
A healthier take on a favourite classic that is lower in fat and higher in protein.
Servings: people
Ingredients
- 4 medium chicken breasts
- 80 g peas
- 1 large leek sliced finely
- 1 white onion sliced finely
- 2 medium carrots diced finely
- 80 g lower fat cream cheese
- 1 chicken stock cube in 200ml water
- mixed dried herbs / fresh thyme
- 3-4 sheets of filo
- 2 tsp olive oil or butter
- 2 tbsp flour
- 1 garlic clove
- salt & pepper
Instructions
- Finely slice the leek, dice the carrots, and dice the onion and 1 garlic clove.
- Dice the chicken and fry it in a pan on medium heat in 1 tsp of oil till it is cooked and set aside in a bowl. If you have a large pan you can also cook the chicken in the pan after the next step below.
- Add a tsp of oil to the pan, and add in the leeks, carrots, onion and garlic, and keep stirring on low to medium heat till the leeks have softened.
- Turn the heat on low, add the peas and mix, then add the flour and mix. After the flour is mixed in, put in the chicken with any dried herbs or fresh thyme and the cream cheese. Stir till it is all combined.
- Preheat the oven to 175c. Dissolve one stock cube in 200ml hot water. Pour it into the pan, then turn the heat back on medium and stir till the sauce has thickened.
- Pour the mix into a pie dish or small tray. Tear and scrunch up the filo by hand creating floret shapes and cover the top of the pie. Brush the filo with a little oil.
- Cook in the oven for a further 15-20 minutes till the whole dish is warmed throughout and all the filo is golden brown on top.
Notes
Serving suggestion - with mash, broccoli & gravy (not included in recipe/ calorie information).
Nutrition Per Serving
Calories: 274kcal | Carbohydrates: 21.5g | Protein: 36.6g | Fat: 7.4g | Fibre: 4g