CHICKEN & LEEK PIES
Comfort food doesn't have to mean calories, this superhealthy pie uses filo pastry to keep it low in saturated fat
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. In a roasting tray toss the sweet potatoes with 2 tsp of the oil and some seasoning. Cook for 30-40 mins, until golden and crisp. Heat 1 tsp 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 water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. Pour in the 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.
- Divide the mixture between 2 small ovenproof dishes. Take the filo sheets and scrunch them up. Top each pie with a sheet and brush with remaining 1 tsp oil. Cook the pies in the oven with the chips for 15 mins, until the pastry is golden.
Nutrition Facts : Calories 538 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium
CHICKEN IN FILO BASKETS (LOW FAT)
This was adapted from a couple of recipes in cookbook, Symply Too Good to be True by Annette Syms. The refrigerated Filo is easier to use, I find the frozen very hard to handle. I always serve this with steamed rice.
Provided by Ninna
Categories Savory Pies
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Layer each filo sheet diagonally in greased ramekins, spraying lightly between each sheet with olive oil spray - 4 quarters for each ramekin.
- Give each ramekin a final quick spray then bake for 10 minutes at 200degC (400degF).
- Melt butter for white sauce, stir in flour and cook stirring all the time until smooth.
- Add milk slowly, stir until thickened then add shallots, pepper, salt, lemon juice and cooked chicken; heat through.
- Spoon chicken mixture into filo baskets, sprinkle with cheese and serve with rice.
Nutrition Facts : Calories 560.3, Fat 25.7, SaturatedFat 9.2, Cholesterol 110.4, Sodium 412, Carbohydrate 42.3, Fiber 0.7, Sugar 18.6, Protein 38.9
JOE WICKS' CHICKEN PIE RECIPE
Treat yourself in a healthy way with Joe Wicks chicken pie recipe - high in protein and lower in fat than classic pies. This hearty and healthy pie serves 4
Provided by Joe Wicks
Categories Dinner, Lunch
Time 1h
Yield Serves: 4
Number Of Ingredients 11
Steps:
- Preheat your oven to 190°C (fan 170°C, gas mark 5). Heat the butter in a large 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 for a 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.
- 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.
- 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.
- 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. Serve up your pie with fresh salad or some vegetables.
Nutrition Facts : @context https, Calories 805 Kcal, Sugar 5 g, Fat 33.9 g, SaturatedFat 17.3 g, Sodium 1.48 g, Protein 83.6 g, Carbohydrate 40.5 g
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