Chicken, leek and mushroom pan pie

Our hunger buster recipe gives a healthier twist to the classic flavour combination of chicken and leeks.

Serves: 4

Time to make: 30 mins

Ingredients

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1 leek, white part only, thinly sliced
200g Swiss brown mushrooms, thickly sliced
1 large carrot, roughly chopped
2 garlic cloves, crushed
2 tablespoons Dijon mustard
300ml light cooking cream
3 cups shredded cooked chicken
8 sheets filo pastry
2 teaspoons fennel seeds
2 teaspoons sesame seeds
120g mixed salad leaves, to serve

Instructions

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1 Preheat oven to 180°C. Lightly spray a 25cm (top measurement), 6-cup capacity, non-stick baking dish and heat over medium-high heat. Add leek, mushroom and carrot and cook, stirring, for 5 minutes or until leek softens.

2 Add garlic, mustard and cream and cook, stirring, for 5 minutes or until mixture comes to the boil. Add chicken and cook, stirring, for 5 minutes.

3 Lightly spray filo sheets with olive oil. Scrunch into rough balls, then place over chicken mix in pan to cover. Spray top with oil and sprinkle with seeds.

4 Bake pie for 10 minutes or until filo pastry is golden. Serve with mixed salad leaves.

Nutrition Info (per serve)

Calories 459 cal

Kilojoules 1920 kJ

Protein 40.8 g

Total fat 19.3 g

Saturated fat 8.1 g

Carbohydrates 26.9 g

Sugar 9.2 g

Dietary fibre 6.3 g

Sodium 512 mg

Calcium 113 mg

Iron 2.4 mg

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.

2 comments on Chicken, leek and mushroom pan pie

Hilary Henderson June 15, 2023 at 1:31 pm #

This is for 4 servings?

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- Beatriz Acosta June 15, 2023 at 7:30 pm #
  
  Hi Hilary, yes this serves 4. We have updated the recipe page for clarity.
  
  Cheers,
  Beatriz Acosta
  Digital Content Editor
  
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