Creamy Chicken Pie

There are a few recipes that I get asked to make WW friendly a lot and chicken pie and chicken korma are two of the most popular. After putting it to a vote on Instagram, you chose the pie as the first of these two recipes you would like to see so, your wish is my command!

This is a lovely creamy pie filling recipe which feels really indulgent. I served the pie with  garden peas and that was enough for me however if you have a very hungry partner, you could always serve with some mash too!

I usually roast a whole chicken and use the shredded breast meat in the pie as I think it absorbs the sauce nicely. If you prefer to use raw chicken breast, use the same quantity of chicken, diced and seal in the saucepan for 6-7 minutes before you add the onion.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving 9 points or 344 cals, 6.7g fat, 29.0g carbs, 34.2g protein

Ingredients

1 white onion, finely chopped

3 leeks, woody end removed and sliced into rounds

3 cloves of garlic, peeled and finely chopped

250g chestnut mushrooms, sliced

1 tbsp plain flour

125 ml white wine

1 chicken stock cube made up with 300ml boiling water

350g cooked chicken breast, shredded

1 tsp each wholegrain and Dijon mustard

2 tbsp light crème fraiche

1 tbsp light butter

3 sheets filo pastry, cut into squares (each sheet cuts into about 12 squares)

1 200g frozen peas

Low calorie cooking spray

Salt and black pepper

Method

1. Preheat the oven to 180°C (fan).
2. Take a large saucepan, spray with low-calorie cooking spray and pop on a medium heat.
3. Fry the onion and leek for 5–6 minutes until the onion starts to soften, adding a little water if the pan gets a bit dry. Add the garlic and mushrooms and fry for another few minutes.
4. Add the plain flour and stir through the veggies. Fry for a minute, then pour in the wine and simmer until reduced by half. Add the stock and the cooked chicken and stir through. Simmer for a few minutes and then reduce the heat.
5. Add the mustards and crème fraîche, season with salt and pepper to taste and stir so everything is nicely combined. Take the pan off the heat.
6. Spray a pie dish with low-calorie cooking spray and pour the filling into the dish. Leave to cool for a little bit if you can (at least 30 minutes).
7. Melt the butter in a small bowl. Top the pie with a single layer of pastry squares and brush on a layer of melted butter.
8. Add a second layer of pastry, brush lightly with the melted butter, and continue until all the butter is used. Make sure the pastry covers the edges of the pie dish, so the filling doesn’t leak out.
9. Pop the pie in the oven for 25 minutes. Cook the peas for the last few minutes that the pie is cooking. Serve both in nice deep bowls.