Chicken, leek and tarragon filo pie recipe
Chicken pie with a difference - a creamy chicken, crème fraîche, leek and lemon filling topped with buttery, flaky filo pastry - a light alternative that can be ready in just 35 minutes.
See method- Serves 2
- 5 mins to prepare and 30 mins to cook
- 648 calories / serving
Ingredients
- 1 tbsp vegetable oil
- 1 onion, sliced
- 1 small leek, sliced
- 1 garlic clove, finely chopped
- 250g (8oz) cooked chicken breast, shredded
- 2 tbsp chopped fresh tarragon
- 2 tbsp chopped flat leaf parsley
- ½ lemon, juiced
- 1 x 300ml tub half-fat crème fraîche
- 1/2 x 250g pack microwave long grain rice
- 75g (3oz) filo pastry
- 15g unsalted butter, melted
- handful watercress leaves, to serve
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Shop ingredientsEach serving contains
- Energy
- 2720kJ 648.0kcal
- Fat
- 23g
- Saturates
- 8g
- Salt
- 1.3g
- Sugars
- 15g
of the Reference intake
Carbohydrate 60.4gProtein 49.0gFibre 5.7g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a pan over a low-medium heat and cook the onionand leek for 10 minutes, adding in the garlic for the last minute. Stir in the chicken, herbs,lemonjuice, crème fraîche and rice. Cook for a further 2 minutes. Season.
- Spoon the filling mixture into a 1.2ltr (2pt) baking dish, then layer the filo pastry on top, brushing with butter between each layer, to cover the filling completely. Scrunch the filo pastry very slightly for extra texture. Brush the top with the remaining butter and cook in the oven for 15-20 minutes, until golden and crisp.
- Remove from the oven and rest for 5 minutes, then divide between two plates and serve with the watercressleaves.
- See more Dinner for two ideas
