Chicken and leek pie

By Jaime Rose Chambers | Dietitian

Published 2 December 2024

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This video duplicates the information in the recipe below. It shows the steps as described in the method and only has music as an audio track.

Bring on the guilt-free comfort food this winter with our healthier take on a classic chicken and leek pie.

This simple recipe is a filling and nutritious winter warmer, with tender chicken pieces, wholesome veggies and flaky filo pastry.

Prep time

20m

Cook time

1h 10m

Serves

Ingredients

3 small (or 2 large) leeks, white part only, washed, halved and chopped
2 large carrots, peeled and chopped
1 heaped tbsp wholemeal flour or corn flour
400ml warm chicken stock
2 tsp grain or Dijon mustard
3 heaped tbsp plain yoghurt
1 cup frozen peas
1 cup baby spinach, roughly chopped
500g chicken, cooked and diced
2 tbsp parsley, finely chopped
Extra virgin olive oil
Sea salt
Freshly ground pepper
8 sheets filo pastry

Method

Step 1:

Pre-heat oven to 180°C.

Step 2:

Heat a large frypan to medium heat and add 3 tablespoons of olive oil, chopped leek and carrot and a generous pinch of salt. Stirring occasionally, cook for around 10 to 15 minutes or until quite soft.

Step 3:

Add flour and stir, then gradually add the chicken stock and allow to simmer for around 10 minutes until thickened. Add the mustard and yoghurt, then the frozen peas for 1 minute. Then add the spinach, chicken and parsley and stir through. Place mixture into a 25cm pie dish.

Step 4:

Take filo out of the freezer and allow it to thaw a little before laying out 8 sheets and covering with a tea towel. Brush each filo piece with a little olive oil, scrunch into a flower shape and place on top of the pie mixture.

Step 5:

Bake for 35 minutes or until the pastry is golden.

Step 6:

Serve with a green salad or some steamed veggies.