Chicken, leek and pea filo pie

Chicken, leek and pea filo pie

This chicken pie is packed full of protein and nutritious veggies. We all need to eat more vegetables and eating in season can help maintain good health. Choosing winter greens such as kale can help to maintain our intake of vitamin A - green and orange vegetables contain beta carotene which is converted to vitamin A in the body. This vitamin has anti-inflammatory properties and acts as an antioxidant which strengthens and supports the immune system against infection.


  • 50 ml olive oil, plus 2 tbsp

  • 2 large leeks, finely sliced

  • 1 bay leaf

  • 1 tbsp plain flour

  • 400 millilitres hot chicken stock

  • 2 tsp wholegrain mustard

  • 3 tbsp low-fat creme fraiche

  • 350g cooked chicken (leftovers are fine), shredded

  • 100g frozen or fresh peas

  • 2 tbsp parsley, chopped

  • 2 tbsp chives, chopped

  • 2 tbsp tarragon, chopped

  • 10 sheets filo pastry

  • 1 garlic clove, minced

  • Sea salt and freshly ground black pepper

  • 500g kale, tough stalks removed

  • 500g green cabbage, shredded


  1. Heat 1 tbsp of the olive oil in a medium pan over a low heat and add the leeks and bay leaf, cook for about 15 minutes until completely softened and translucent. Stir in the flour and cook for 1 minute then gradually add the stock until the sauce is smooth.

  2. Simmer for 5 minutes, then stir in the mustard and creme fraiche. Remove the bay leaf, and check the seasoning then add the cooked chicken, peas and chopped herbs and tip into a large ovenproof dish.

  3. Preheat the oven to 200 C / 180 C fan/ gas???. Put the 50 ml olive oil in a dish. Unroll the filo pastry and cover with a clean, damp tea-towel to keep it from drying out.

  4. Put a single sheet on a board and brush with a little of the olive oil. Lay it over the chicken mixture and repeat with a further 2 sheets.

  5. For the remaining 8 sheets, brush with oil as before but instead of laying flat, roughly scrunch up the pastry and put on top of the other filo sheets. Continue until the top of the pie is covered.

  6. Bake for 20-25minutes until the filo is golden and the chicken mixture bubbling.

  7. While the pie is cooking, heat the 1 tbsp oil in a large frying pan and add the garlic. Saute for 1 minute then add the kale, cabbage and 1 tbsp of water. Cook for 5 minutes, stirring, and serve alongside the pie.


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