This chicken and leek pie pairs tender chicken and soft, sweet leeks in a creamy, herby sauce, finished with a crisp filo topping instead of a full pastry crust. It is a lighter-style take on a British comfort-food favourite; Slimming World plans and allowances can change, so check current guidance for how to count ingredients.
Ingredients
- 1 lb 2 oz (500 g) boneless, skinless chicken breast, cut into bite-size pieces
- 2 medium leeks (about 10 oz/300 g trimmed), washed well and sliced
- 1 medium onion (about 5 oz/150 g), finely chopped
- 1 medium carrot (about 3 oz/90 g), diced small
- 2 garlic cloves, finely chopped
- 1 tsp (5 ml) olive oil
- 1 cup (240 ml) low-sodium chicken stock
- 1 tsp (5 g) Dijon mustard
- 1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf
- 2 tbsp (16 g) cornstarch (cornflour), mixed with 2 tbsp (30 ml) cold water
- ½ cup (120 g) plain fat-free Greek yogurt, at room temperature
- ¼ tsp fine salt, plus more to taste
- ¼ tsp ground black pepper
- 4 sheets filo pastry (about 5 oz/140 g total), thawed if frozen
- 1 tbsp (15 ml) skim milk, for brushing
- Cooking spray, optional, for the filo
Instructions
- Heat the oven to 400°F (200°C). Set a rack in the centre. If using frozen filo, thaw it according to the packet directions while keeping the sheets covered with a clean, barely damp cloth so they do not dry out.
- Warm the oil in a large, deep skillet or saucepan over medium heat. Add the onion and carrot and cook for 5 minutes, stirring occasionally, until beginning to soften. Add the leeks and cook for another 5 minutes, stirring often. Stir in the garlic and thyme and cook for 30 seconds.
- Add the chicken pieces, stock, mustard, bay leaf, salt and pepper. Bring the stock to a gentle simmer, then cook uncovered for about 8 minutes, stirring now and then. Check the thickest chicken pieces with a food thermometer: USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. If they have not reached it, continue simmering and check again.
- Stir the cornstarch slurry, then pour it into the pan. Simmer for 1–2 minutes, stirring, until the sauce is glossy and thick enough to coat a spoon. Remove the pan from the heat and discard the bay leaf. Let the filling stand for 5 minutes, then stir in the yogurt gradually. Adding it off the heat helps prevent curdling. Taste and adjust the seasoning.
- Spoon the filling into a 1½-quart (about 1.4-litre) ovenproof dish. Lay the filo sheets loosely over the top, scrunching them slightly for texture and tucking the edges down around the dish. Brush lightly with skim milk; use a little cooking spray if you want extra browning.
- Bake for 20–25 minutes, until the pastry is crisp and golden and the filling is bubbling at the edges. If the top browns too quickly, lay foil loosely over it for the final few minutes. Rest for 5 minutes before serving, taking care around the hot filling.
Tips
- Wash leeks thoroughly: grit often sits between the layers. Slice them first, separate the rings in a bowl of cold water, then lift them out so sediment stays behind.
- Cut the chicken into evenly sized pieces so it cooks at the same rate. Use a thermometer in a few of the largest pieces rather than relying on the outside colour.
- Keep filo covered while assembling and work quickly; exposed sheets dry and crack. A few small tears are fine because the pastry is layered.
- For a thicker filling, simmer it briefly before adding the yogurt. Avoid boiling the sauce after the yogurt goes in, as high heat can make it split.
Serving Suggestions
Serve the pie hot with steamed green beans, peas or broccoli and a generous portion of vegetables. For a more substantial plate, add boiled or mashed potatoes; the filo topping already provides a crisp, starchy element, so a simple side salad is another good option. A spoonful of mustard at the table suits the creamy chicken and leek flavours.
Variations
For a mushroom version, replace the carrot with 5 oz (150 g) sliced mushrooms and cook them with the leeks until their liquid has mostly evaporated. You can swap the thyme for 1 tsp (2 g) dried sage for a more savoury, autumnal flavour. If Greek yogurt is unavailable, use the same amount of plain fat-free natural yogurt, stirred in off the heat; it may be a little less thick. For a softer topping, use mashed potato instead of filo, spreading it over the filling and baking until golden. Check the potato topping is hot throughout before serving.
Storage and Reheating
Cool leftovers promptly and refrigerate within 2 hours, covered, for 3–4 days. The pastry will soften in storage. Reheat individual portions in a 350°F (175°C) oven until piping hot throughout; check that leftovers reach 165°F (74°C). A microwave works for convenience, though it will not restore crisp filo. Reheat only the portion you plan to eat, and do not leave cooked pie at room temperature for more than 2 hours. Freeze cooled portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I make the filling ahead?
Yes. Prepare the filling, cool it promptly, refrigerate it in a covered container for up to 2 days, then reheat it until steaming hot before transferring it to the dish. Add the filo just before baking, so it has the best chance of turning crisp.
Can I use cooked chicken?
Yes. Add shredded cooked chicken after the leeks have softened, then simmer it in the stock and sauce just long enough to heat through. Make sure the finished filling reaches 165°F (74°C) when reheating leftovers or previously cooked chicken.
Why did my sauce turn watery?
Leeks and vegetables can release moisture, and the sauce may also loosen if the yogurt is stirred in while very hot. Simmer the filling until reduced before adding the thickener, measure the cornstarch accurately, and allow the mixture to cool briefly before stirring in the yogurt.
Can I make this without filo?
Yes. Leave the filling uncovered and bake it until bubbling, or top it with mashed potato for a more traditional pie-style finish. The cooking time will vary with the topping; bake until it is golden and the centre is thoroughly hot.
Does this recipe have an official Slimming World Syn value?
No value is given here because allowances and product guidance can change, and the amount counted may depend on the specific ingredients and your plan. Check the current official Slimming World resources or your consultant for guidance, especially for filo, oil and yogurt.
Can I assemble the whole pie in advance?
It is better to keep the filling and pastry separate until baking. If you assemble it ahead, filo may absorb moisture and lose its crispness. Keep the filling refrigerated, add fresh filo shortly before baking, and cook until the filling is bubbling hot.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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