Low fat alternatives to classic dishes can leave you with a sinking feeling and hunger pangs, however this little number really hits the taste spot and is satisfying without busting a gut.
The cream-cheese coated chicken and leek filling flavoured with punchy tarragon and mustard is highly addictive, so be warned!
Make the most of a roast chicken by using the leftovers for this pie. Add some ham if you haven't got enough chicken. If you're not a leek fan try using broccoli or sweetcorn instead.
2 raw chicken breasts cut into chunks, or half the meat from a cooked roast chicken, shredded
1 leek, finely sliced
1 carrot, chopped
250ml chicken stock
2 tsp Dijon mustard
85g light soft cheese
2 tbsp chopped tarragon leaves
3 sheets filo pastry
If using raw chicken, heat 1 tsp vegetable oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside.
Add the leek and a splash of stock, and gently fry until soft. Add the carrot with a little more stock and cook for 3 mins.
Pour in the remaining stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine.
Return the chicken to the pan, add the tarragon and some seasoning.
Heat oven to 200C, 180C Fan, Gas Mark 6.
Pour the mixture into a shallow ovenproof dish. Take the filo sheets and scrunch them up, then place on top of your pie filling and brush with 1 tsp oil.
Cook the pie in the oven for approx 20 mins until golden.
Serve with steamed greens and potato salad.
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