HFG creamy chicken and leek pie

You have to try our low-calorie makeover chicken and leek pie. Make in advance and keep it in the fridge until you’re ready to pop it in the oven, for a convenient weeknight meal. This is also healthy lunch or dinner option for family or friends. This creamy pie is lower carb, high in iron, diabetes-friendly and low in sodium. What more could you want!

Serves: 4

Time to make: 1 hr , plus 10 mins cooling

Hands-on time: 35 mins

Ingredients

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spray oil
500g chicken breast fillets, trimmed, cut in 3cm pieces
2 medium-sized leeks, trimmed, halved, thinly sliced
1 tablespoon fresh thyme
1 clove garlic, crushed
2 tablespoons flour
¾ cup liquid salt-reduced chicken stock
½ cup light sour cream
3 teaspoons chopped fresh tarragon
1 cup frozen peas
2 large carrots, sliced in 1cm-thick slices
3 sheets filo pastry
1 tablespoon skim milk
6 cups mesclun
2 tomatoes, quartered
vinaigrette (made with 3 tablespoons balsamic vinegar and 1 tablespoon olive oil, blended)

Instructions

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Preheat oven to 200°C. Grease a 20cm x 30cm glass or ceramic pie dish.
Spray a large frying pan with oil and place over a medium-high heat. Cook chicken in batches for 3-4 minutes or until browned. Transfer into a bowl. Spray pan with a little more oil and add leek, thyme and garlic. Cook, stirring occasionally, for 5 minutes or until leek has softened.
Return chicken to pan. Add flour. Cook, stirring, for 1 minute or until combined. Add stock and stir to combine. Add sour cream and tarragon then season with pepper and stir to combine. Simmer, stirring occasionally, for 10 minutes or until chicken is almost cooked through and sauce has thickened. Remove from heat and set aside to cool for 10 minutes. Stir in peas and carrots.
Spoon mixture into prepared dish. Lightly spray sheets of filo with oil then fold each in half. Pleat each sheet (by lightly scrunching with your hands) and place over filling to cover pie completely. Brush with a little milk and cook for 20-25 minutes or until golden.
Combine mesclun and tomatoes. Drizzle with vinaigrette and serve with pie.

Nutrition Info (per serve)

Calories 409 cal

Kilojoules 1710 kJ

Protein 38 g

Total fat 16 g

Saturated fat 5 g

Carbohydrates 25 g

Sugar 10 g

Dietary fibre 7 g

Sodium 320 mg

Calcium 240 mg

Iron 5 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.