Chicken and Mushroom Pie
Creamy chicken and mushroom pie with a light filo pastry lid. 45g protein per serving. A lighter twist on the classic British pub pie, ready in 60 minutes.
20mPrep
40mCook
4Servings
410Calories
45gProtein
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Ingredients
- 600 gchicken breast
- 250 gchestnut mushrooms
- 1 largeleek
- 300 mlchicken stock
- 100 gGreek yoghurt
- 4 sheetsfilo pastry sheets
- 2 clovesgarlic
- 2 sprigsfresh thyme
- 1 tbspcornflour
- 1 tbspolive oil
- 1butter spray
Ingredients
- 600 g chicken breast
- 250 g chestnut mushrooms
- 1 large leek
- 300 ml chicken stock
- 100 g Greek yoghurt
- 4 sheets filo pastry sheets
- 2 cloves garlic
- 2 sprigs fresh thyme
- 1 tbsp cornflour
- 1 tbsp olive oil
- few sprays butter spray
Instructions
- Preheat oven 200°C. Cube chicken, season and brown in oil 5 minutes. Set aside.
- Fry leek and garlic 3 minutes. Add mushrooms, cook until golden 5 minutes.
- Add stock and thyme, simmer 10 minutes. Mix cornflour with cold water, stir in.
- Remove from heat, stir in yoghurt and chicken. Season.
- Transfer to pie dish. Layer filo sheets on top, spraying each with butter spray.
- Scrunch edges, bake 20 minutes until golden.