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 a 50g garden peas per person and that was enough for me however if you have a very hungry OH, 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.
Creamy Chicken Pie
Serves 4 = 8sp per serving (Flex)
1 white onion, peeled and finely chopped
3 leeks, woody end removed and sliced into rounds
3 cloves of garlic, peeled and finely chopped
Box of chestnut mushrooms, sliced (optional, feel free to omit if you aren’t a fan)
1 level tbsp plain flour
1 chicken stock cube made up with 300ml boiling water
350g cooked chicken breast, shredded
2 tbsp light crème fraiche
1 tsp each wholegrain and Dijon mustard
125ml white wine
3 sheets filo pastry, cut into squares (each sheet cuts into about 12 squares)
1 tbsp light lurpack
Preheat the oven to 180c.
Take a large sauce pan, spray with 1kal and put on a medium heat. Fry the onion and leek for 5-6 minutes until the onion starts to soften (add a little water if the pan gets a little dry). Add the garlic and mushrooms and fry for another few minutes.
Add 1 tbsp plain flour and stir through the veggies. Fry for a minute and then add 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. Add the mustards and crème fraiche, season with salt and pepper to taste and stir so everything is nicely combined. Take the pan off the heat.
Spray a pie dish with 1kal and pour the filling into the dish.
Melt the lurpack in a small bowl. Top the pie with a single layer of pastry squares and brush on a layer of melted butter. 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.
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 a nice deep bowl.