Expert advice & dietitian-approved recipes

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Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

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.

Time to make: 30 mins
Serving: 4 people

Ratings: 3.6

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Ingredients

Measurements explained

1 bunch broccolini or small head of broccoli
500g chicken breast fillets, cut into 2.5cm pieces
2 leeks, rinsed well, thinly sliced
1 tablespoon fresh thyme leaves
2 tablespoons plain flourall purpose flourX
1 cup reduced-salt chicken stock
½ cup frozen peas
4 sheets filo pastry
2 cups Brussels sprouts, trimmed, halved

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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Preheat oven to 200°C. Line a baking tray with baking paper.
Thinly slice broccolini stems and reserve the tops. Spray a large saucepan with oil and set over a medium-high heat. Cook the chicken and leek, stirring, for 5 minutes, or until the chicken is browned and the leek softens. Add thyme leaves and cook, stirring, for 1 minute, or until fragrant.
Add broccolini stems and flour to pan. Stir to coat. Add stock and 1/2 cup water and bring to the boil, stir well. Reduce heat and simmer for 5-7 minutes, or until sauce thickens and chicken is cooked through. Stir in peas.
Meanwhile, place a sheet of filo on a work surface. Starting at one long side, roll the filo to form a log. Coil log into a spiral. Place on prepared tray, spray with oil and repeat process with remaining filo to make 4 spirals. Bake for 10 minutes or until golden and crisp.
Heat a wok or large frying pan over medium-high, lightly spray with oil and stir-fry Brussels sprouts for 1-2 minutes. Add a splash of water to create steam then add broccolini tops. Stir-fry for a further 2-3 minutes. Add a little more water and cook until veges are just tender. Divide chicken mixture among 4 bowls. Top with filo spirals and serve with veges.

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.

Nutrition info (per serve)

Calories 387 cal

Kilojoules 1620 kJ

Total fat 11 g

Saturated fat 2 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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6 comments on Chicken and leek filo pot pies

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?

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

At what stage do you add the peas?

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- 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
  
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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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25331768 February 18, 2026 at 7:10 am #

This pie was delicious.

I added extra greens like, celery, mushrooms, frozen spinach and zucchini and it still worked out well.

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