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| Chicken and Leek Pie with Sweet Potato Chips |
This Chicken and Leek Pie is lighter because of it's filo pastry topping (as opposed to buttery puff pastry.) Filo Pastry can be kept in the Freezer and then just pull it out to defrost with your chicken on the day! It's full of vegetables whilst still being super creamy, using low-fat alternatives at the same price as ordinary products! This recipe was taken from BBC Good Food (here) and kept more or less the same ingredients.
Things you'll need:
Serves 2
- 2 x Chicken Breast
- 1 x Carrot
- 1 x Leek
- 85g Light Soft Cheese (or Low Fat Creme Fraiche)
- 225ml Chicken Stock
- 1/4 Filo Pastry Sheet
- 1 x Sweet Potato
Total Price: £2.74
Per Serving: £1.37
Prices based on Tesco.com
Cooking Instructions:
- Cut the Sweet Potato into chunks and spread in a roasting dish. Sprinkle Olive Oil, Salt and Pepper over them for that extra seasoning. Put into the 180 Degree Oven to cook for 30 Minutes until crispy and Golden.
- Meanwhile, Heat 1 tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside. Add the leek and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more.
- Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan.
- Divide the mixture into 1/2 separate ovenproof dishes (depending on how many are eating) and top each pie with a sheet of filo pastry. Brush with a dash of olive oil and put in the oven with the wedges for 15 minutes until the pastry is golden.
It may initially seems like a lot of effort, but it honestly isn't and the results are well worth it! I cooked the mixture in one ovenproof dish (enough for 2) and stored half of it in a tuppleware box in the fridge for another portion later in the week.
A light, tasty alternative to thick creamy chicken pie. Well worth giving a try.
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