A lighter winter warmer for two.

When it comes to pie, I honestly believe chicken pie is top tier. Nothing shouts autumnal, wintery comfort food more than creamy, juicy chicken nestled under a lid of sumptuous pastry. So of course, over the years I’ve tirelessly tweaked my chicken pie recipe to get one of my favourite dishes just right.

Before I go on, let’s just disclaim this recipe right here and now for the Pie Police. No, this is not a “proper pie” with a whole casing enveloping the entire chicken filling. Why, you ask? Quite simply, this chicken pie recipe is healthier, lighter and just plain quicker. (Plus, a certain person in my household is not a fan of a soggy pie bottom…)

The filo pastry topping may seem like a poorer substitute for a robust and hearty shortcrust or puff pasty casing. But let’s be honest, we don’t all have hours to slave in the kitchen to blind bake… and some of us want some comfort food without worrying too much about the waistline.

That’s where this chicken, leek and asparagus recipe for two comes in. The more-ish cream sauce is lightened with the use of crème fraîche, and the filo topping takes away that heaviness you may be looking to avoid.

And calling my mushroom haters, you can rejoice! I often find chicken pie recipes naturally include mushrooms – not that I’m one to complain – but this pot pie style dinner recipe ignores them totally. Instead, we’re filling up this pie with greens – leeks and softened asparagus.

Recipe ingredients

• 2 chicken breasts
• 100g asparagus tips
• 2 leeks
• 2 carrots
• 1 onion
• 135g filo pastry
• 1 and 1/2 tablespoons of flour
• 3 garlic cloves
• 250ml chicken stock
• 1 tablespoon of butter
• 2 tablespoons of creme fraiche
• 1 teaspoon of thyme
• 1 teaspoon dijon mustard
• 1 teaspoon of paprika
• 50ml of white wine

Cooking utensils

• A casserole dish
• A pie dish
• A vegetable peeler
• Sharp knives
• Wooden spoon
• Ladle
• Chopping board
• 2 bowls

1. Preheat your oven to 180 degrees.
2. Trim your leeks and slice them in half lengthways before rinsing them well under a tap. Then chop and add to a bowl.
3. Peel and chop your carrots, then add them to the leeks in a bowl before setting aside.
4. Roughly chop your onion, garlic and asparagus tips, again setting aside in their own bowl.
5. Melt a tablespoon of butter in your pan on a medium heat, then tip in your carrots and leeks.
6. Cook your vegetables for about 4 minutes, stirring often.
7. Whilst the leeks and carrots soften, chop your chicken breasts. Season well with salt and pepper before sprinkling with 1 tablespoon of flour.
8. Push your leeks and carrots to the side of the pan, and pour a small drizzle of olive oil in the free space before adding your chicken in. Cook for about 8 to 10 minutes, allowing the chicken to get some colour.
9. Stir everything together, adding in your onion and asparagus. Cook for a further 2 minutes.
10. Add in your chopped garlic, stirring often for about 30 seconds, and then pour in your white wine – doing the usual trick of scraping that yumminess from the bottom of the pan.
11. Once the wine has mostly been absorbed, sprinkle in half a tablespoon of flour and let it coat your ingredients well.
12. Lower the heat and add your chicken stock, again, stirring well.
13. Time to get saucy! Add your creme fraiche and your seasonings – thyme, paprika and a dollop of dijon mustard. Season with salt and pepper to your taste.
14. Cook it out for a minute before transferring to a pie dish and allowing to cool.
15. Once your pie filling has cooled, get your filo pastry and begin tearing up some sheets. Scrunch them in your hands and start assembling your pie topping with your crumpled filo.
16. Once the filling is completely covered with filo pastry “scrunch-balls”, drizzle with a little olive oil and pop it in your oven.
17. Cook for 20 to 25 minutes. Marvel at the golden crispiness as you take it out of your oven, and enjoy this healthier version of a winter warmer!

Tasty tips!

• If you’re not a huge fan of filo pastry, you can easily swap it out for a sheet of ready made puff pastry to top your pie. I won’t judge you.
• Looking for side dish inspiration? I love to serve this chicken pie recipe with a dollop of wholegrain mustard mash and roasted broccoli.
• Hate chopping garlic? I’m with you. Get yourself a garlic chopper just like this one on Amazon – it’s my lifesaver!