Pot pies are the ultimate comfort, you can’t deny it. But these chicken, leek and mushroom pot pies are more than just a delicious meal to whip up after a long day. They’re on the leaner, lower-calorie side.
Take a look!
Ingredients
- 4 skinless, boneless chicken thighs 2 tbsp olive oil
- 1 leek, sliced
- 200 g button mushrooms
- 1 bay leaf
- 1 sprig rosemary, plus extra to serve 2 tbsp flour
- 200 ml skimmed milk
- 200 ml chicken stock
- 2 tbsp wholegrain mustard
- 1⁄2 × 198 g tin sweetcorn
- 2 sheets filo pastry
- Spray oil
Instructions
- Heat the oven to 160°C. Poach the chicken gently in a pan of simmering water for 6–8 min, or until tender. Set aside to rest, then shred.
- Meanwhile, warm the olive oil in a frying pan, add the leek, mushrooms, bay leaf and rosemary sprig, then fry gently for 5 min.
- Stir in the flour and season, then slowly add the milk and stock. Simmer for 5 minutes, or until thickened and
smooth. Stir in the mustard, sweetcorn and shredded chicken. - Divide the chicken pie filling between 4 ovenproof bowls or 1 larger pie dish. Scrunch up 1⁄2 sheet of filo pastry per pot (or arrange all filo on the pie dish), spray with cooking oil, then bake for 15 min, until golden and bubbling.
Notes
Cover unused pastry sheets with cling film, then a damp towel to prevent them drying out.
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Featured Image: W&H Magazine
