Creamy Chicken Pie

This creamy chicken pie is comfort food at it’s best! Chicken, bacon (or ham), mushrooms and leeks cooked in a super creamy sauce and topped with crisp buttery filo pastry… mmmmmmm!

You can of course swap the chicken for Quorn pieces if you’d like to make this pie vegetarian or omit the bacon/ham if you don’t eat pork.

The chicken, bacon/ham, double cream, butter and sesame seeds all help to pair the carbs found in the small amount of filo pastry and any additional starchy carbs added such as a couple of small skin on new potatoes.

If you want to make this pie vegetarian then just swap the chicken for Quorn fillets and omit the bacon.

Creamy Chicken Pie
Creamy Chicken Pie
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Creamy Chicken Pie
Creamy Chicken Pie
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 190°c
  2. Heat the olive oil on a medium - high heat in a large pan. Once hot, add the chicken pieces, cooking until slightly golden at the edges, then set aside
  3. Add the bacon pieces, cook through, then set aside with the chicken pieces
  4. If you prefer a 'brighter/cleaner' looking creamy sauce then you should get a clean pan, but if you want the BEST flavour, use the same pan used for the cooking of the chicken and bacon. Heat on a medium heat, pour in 2 tbsp of wine to de-glaze the pan by mixing and scraping the bottom of the pan to get all the cooking juices. Then add the leeks and sliced mushrooms, a knob of butter and cook through for a couple of minutes
  5. Pour in the hot chicken stock, stir and then turn up the heat to get the pan simmering (bubbling) well
  6. Pour in the cream, stir and continue to heat on a high simmer
  7. Add the tsp of mustard, tarragon and thyme, stir to combine then add the cooked chicken and bacon pieces back into the pan. Stir well to coat all the pieces in the sauce and continue to simmer until the sauce reaches your desired consistency (the longer you simmer, the more the sauce will reduce and the flavour will intensify)
  8. Pour the chicken filling into an oven proof dish, then cover the filling with 2 sheets of filo pastry (one at a time) , scrunching slightly to create a crinkled pie top. Brush with melted butter and sprinkle with the sesame seeds, then place the pie in the oven for 10-15 minutes, or until the filo pastry is golden
  9. Scatter torn fresh thyme on top of the pie and serve with green vegetables and a couple of small new potatoes with the skins on
Recipe Notes

This recipe can easily be adapted to your liking; swap the chicken for Quorn pieces if you'd like to make this pie vegetarian or omit the bacon/ham if you don't eat pork. You can omit the mushrooms if you don't like them and can add other vegetables into the pie such chopped fine green beans, asparagus, spinach or broccoli.

Avoid adding sweetcorn, or starchy vegetables which are higher in carbs such as root vegetables and other pastry such as puff or shortcrust as this makes the dish too high in carbs making it more difficult to tolerate.

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