19/02/2017

Lean15 Series: Joe's Chicken Pie


- This recipe is based on the Lean in 15 cookbook by Joe Wicks -


Definitely one of our favs already, we love a good pie. Although we don't make it often, it's always worth the time, especially when you have left overs to freeze and have for another day or lunch!

Serves: 4 Prep Time: 10 mins | Cook Time: 30 mins
Longer recipe - Make ahead - Good to freeze

Ingredients:

- 2 large knobs of butter
- 1 large leek, washed and chopped into 2cm pieces (90p)
- 200g mushrooms, roughly chopped (£1)
- 4 x 250g chicken breast fillets, cut into bite-sized pieces (£5)
- 250ml chicken stock
- 1 tbsp cornflour
- 100ml double cream (70p)
- 2 large handfuls of baby spinach leaves (£1)
- about 6 sheets of filo pastry - we used puff pastry (£1.50)
- drizzle of olive oil
- salad or veg, to serve

Total: £10.10

Instructions:

1. Preheat your oven to 190 degrees.

2. Heat the butter in a larger frying pan over a medium to high heat. Add the leek and mushrooms and fry for 2-3 minutes until they just start to soften. Crank up the heat to high, add the chicken pieces and fry further 2 minutes - the chicken won't be cooked through at this point - then pour in the chicken stock and let it come to a simmer.

3. Meanwhile, mix the cornflour with 2 tablespoons of water until smooth, then pour into the pan, along with the cream. Bring back to the boil, stirring gently, and cook until the sauce thickens. Remove from the heat and stir in the spinach, then tip the whole lot into a pie dish about 28cm x 15cm. Set aside to cool a little.

4. Take a sheet of filo and roughly crumple it in your hands - there is no right or wrong to this method! Place the crumpled filo on top of the chicken filling in the pie dish and repeat with the remaining filo sheets.

5. Drizzle the pastry with olive oil, then bake the pie for about 20 minutes, by which time the filo will have crisped up and turned golden brown in places.

6. Serve up your pie with fresh salad or some veg.

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2 comments

  1. I've got the cookbook and have been eyeing up this recipe for ages, I might have to give it a go this week! Thanks for sharing.
    Jess | jessandjoshcook.com x

    ReplyDelete
    Replies
    1. You really should, it was super tasty! Would love to see how yours turns out!

      Thank you for reading and commenting☺💓

      Delete

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