UK Cuisine

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

Ingredients

  • chicken breast
  • chestnut mushrooms
  • leek
  • chicken stock
  • Greek yoghurt
  • filo pastry sheets
  • garlic
  • fresh thyme
  • cornflour
  • olive oil
  • butter 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

  1. Preheat oven 200°C. Cube chicken, season and brown in oil 5 minutes. Set aside.
  2. Fry leek and garlic 3 minutes. Add mushrooms, cook until golden 5 minutes.
  3. Add stock and thyme, simmer 10 minutes. Mix cornflour with cold water, stir in.
  4. Remove from heat, stir in yoghurt and chicken. Season.
  5. Transfer to pie dish. Layer filo sheets on top, spraying each with butter spray.
  6. Scrunch edges, bake 20 minutes until golden.

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