individual pies with chicken, leek, filo, broccoli and Brussels sprouts
Mains
3 ratingsRate

Chicken and leek filo pot pies

Try this low-calorie, dairy-free chicken and leek filo pie as a tasty midweek dinner, on the table in 30 minutes. It includes three-and-a half of your 5+ a-day vegetable serves, is high in fibre and protein, and is diabetes friendly with a vegetarian option.
Reviewed by our expert panel
Serves: 4
Time to make: 30 mins
Total cost: $22.20 / $5.55 per serve

(at time of publication)

Variations

 Make it vegan: Use vegan stock and chicken-style strips or firm, cubed tofu instead of chicken.

HFG tip

The cooked chicken filling is suitable to freeze at the end of step 3.

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Photographer: Mark O'Meara

5 comments on Chicken and leek filo pot pies

  1. Simone Waddington June 16, 2021 at 12:16 am #

    Are the Brussel sprouts in the ingredient section a typo or have they been forgotten in the method?

    • Jen deMontalk June 16, 2021 at 12:56 pm #

      Hi Simone
      Thanks for your question. The Brussels sprouts are wok-fried in step 5. They were just referred to as ‘sprouts’ so I’ve added ‘Brussels’ to that to make it clearer. Hope that helps.

      Warm regards
      Jenny, Healthy Food Guide editor

  2. Sally Phillips June 23, 2021 at 4:55 pm #

    At what stage do you add the peas?

    • Jen deMontalk June 25, 2021 at 10:28 am #

      Hi Sally
      Thanks for your question. The peas are added at the end of step 3.

      Warm regards
      Jenny, Healthy Food Guide editor

  3. 25328522 October 15, 2021 at 5:49 pm #

    Oops, I wanted to give this recipe 4 stars, not just 2. So easy to prepare, and tasty. Made without the brussel sprouts this time, still yum.

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