Lower-fat chicken and vegetable pies Recipe

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serves:

4

Skill:

medium

Prep:

20 min

Cooking:

35 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Compared to most types of pastry, filo has a low fat content so it does mean if you’re cutting back on calories, you can still have your pie and eat it! For a vegetarian option, use a good mix of fresh vegetables instead of the chicken.

Ingredients

  • 1tbsp vegetable oil
  • 1 small onion, finely chopped
  • 350g cooked lean chicken, cut into small pieces
  • 250g frozen diced vegetable mix
  • 250g readymade white sauce
  • Salt and freshly ground black pepper
  • 4 large sheets filo pastry
  • 1 medium egg, beaten

Method

  • rPre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Heat the oil in a  saucepan and gently fry the onion for 5 mins, stirring, until softened. Leave to cool then stir in the chicken and frozen vegetables.

  • Divide the chicken mixture between 4 x 10cm round, shallow ovenproof dishes. Spoon over the sauce, season lightly and place on a large baking tray.

  • Lay the sheets of pastry on the work surface and brush with egg, then scrunch up each sheet to make a loose “rosette” shape and place one on top of each portion of chicken, making sure it is completely covered.

  • Brush the pastry tops with more egg. Bake for about 30 mins until golden, crisp and piping hot. Serve immediately with fresh vegetables or a crisp salad.

More Recipe Ideas

Top Tip

For an Italian flavoured pie, replace the white sauce with a readymade tomato pasta or pizza sauce.