Joe Wicks’ chicken pie Recipe

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  • Healthy

serves:

4

Skill:

easy

Cost:

cheap

Prep:

40 min

Cooking:

20 min

Joe Wicks‘ chicken pie is one of our favourite Lean in 15 recipes. This healthy chicken dish takes a bit longer to make than the usual 15 mins, but it’s a meal you can easily serve to friends and family, even if they’re not following the Lean in 15 programme. Joe opted to make this chicken pie with filo pastry as it’s not as thick as puff pastry and has less fat, so it’s definitely a much healthier option. This Lean in 15 chicken pie is high in protein due to the breast fillets, which are also the healthier type of chicken meat. If you’re looking for a healthier version of the traditional chicken pie, Joe Wicks’ chicken pie is exactly the dish you should be making – and it’s so delicious too! This Lean in 15 chicken pie serves 4 people, and you can also make a fresh salad or steam some veg as a side dish, to help up your 5-a-day intake. Joe Wicks says: ‘If you love chicken pie, this recipe won’t disappoint. It’s actually Lean in about 60 minutes, but is such a nice treat that you won’t mind the extra effort. Plus, there’s cream and butter in it, so you know it’s going to taste incredible.’

Ingredients

  • 2 large knobs of butter
  • 1 large leek, washed and chopped into 2cm pieces
  • 200g mushrooms, roughly chopped
  • 4 x 250g chicken breast fillets, cut into bite-sized pieces
  • 250ml chicken stock
  • 1 tbsp cornflour
  • 100ml double cream
  • 2 large handfuls of baby spinach leaves
  • About 6 sheets of filo pastry
  • Drizzle of olive oil
  • Salad or veg, to serve

Method

  • 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.

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