Description
Hearty Chicken Pie brings comfort straight from grandma’s kitchen, blending rich, creamy filling with golden pastry. Flaky layers and savory chicken promise a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 4 chicken breasts, diced
Vegetables:
- 1 leek, sliced
- 200 grams (7 ounces) mushrooms, chopped
- 2 big handfuls baby spinach
Sauce and Pastry Ingredients:
- 2 large knobs of butter
- 250 milliliters (8.5 fluid ounces) chicken stock
- 1 tablespoon cornflour
- 100 milliliters (3.4 fluid ounces) double cream
- 6 sheets filo pastry
- Olive oil
Serving:
- Salad or vegetables to serve
Instructions
- Heat oven to 190°C, preparing a spacious baking dish for the pie.
- Melt butter in a large skillet, sautéing leeks and mushrooms until they become translucent and tender.
- Introduce diced chicken to the pan, quickly browning the meat while maintaining its juiciness.
- Pour chicken stock into the skillet, allowing the mixture to gently simmer and develop rich flavors.
- Create a cornflour slurry, stirring it into the simmering liquid to help thicken the sauce and create a creamy consistency.
- Fold in fresh cream, continuing to stir until the sauce reaches a smooth, velvety texture.
- Add fresh spinach leaves, letting them wilt and incorporate into the creamy chicken mixture.
- Transfer the warm filling to the pie dish, allowing it to cool slightly and settle.
- Artfully scrunch filo pastry sheets over the filling, creating a rustic, textured top layer.
- Drizzle olive oil across the filo sheets, ensuring even coverage for a golden, crisp finish.
- Bake in the preheated oven for 20 minutes until the pastry turns a beautiful golden brown.
- Remove from oven and let the pie rest for 5 minutes, allowing the filling to set before serving.
Notes
- Customize the filling by swapping chicken with turkey or plant-based protein for dietary preferences.
- Use gluten-free cornflour and filo pastry to make the dish celiac-friendly.
- Choose low-fat cream or coconut cream for a lighter version of the pie.
- Prep ingredients in advance to reduce cooking time and stress during meal preparation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg