Chicken & mustard spring veg, filo topped pie
Love a good chicken pie but looking for something a little lighter? Then this is for you! Our chicken pie is cooked in a creamy sauce with a subtle hint of wholegrain mustard and loaded to the brim with fresh green veg. Topped with light and flaky filo pastry for a lighter alternative to puff or shortcrust. This pie is a real win!
Ingredients
3 chicken breasts, diced
150g low fat cream cheese
1 tbsp wholegrain mustard
1 stock cube, 300ml water
1 head brocoli, cut into small florets
2 spring onions, diced
2 garlic cloves, finely chopped
2 choi sum or pak choi, roughly chopped
3 sprigs of thyme, stalks removed
6-8 sheets of filo pastry
Olive oil
Salt and pepper
Method
Pre heat the oven to 220°c | Gas mark 7
Season the diced chicken with a pinch of salt and pepper. Heat a pan (with 1 tbsp of olive oil) over a medium to high heat. Add the chicken and sear for 4 minutes on all sides.
Add in the garlic and cook for a further minute. Add in the broccoli, spring onions and choi sum and mix together.
Add the stock, cream cheese and mustard, stir and bring to the boil. Turn the heat down and simmer for 2 minutes. Add a pinch of salt along with the thyme leaves and stir together.
Transfer to your pie dish and leave to cool for 30 minutes (leaving the mixture to cool will avoid making the filo pastry soggy. Alternatively, if prepping ahead you can leave the mixture until you’re ready to bake the pie before putting the pastry on top).
Scrunch up 6-8 sheets of filo pastry and place on top of the pie mixture. Drizzle with olive oil and place in the oven for 20-25 minutes.
Remove from the oven and serve with a green salad or veg of your choice.