Monday, 6 February 2012

Chicken and Leek Pie Filo topped.



There are times when you just fancy pie and chips, but eating pastry on Slimming World is not going to be ideal, however having tried a few filo pastry desserts, I knew that its only 3 syns per sheet and would fulfil this weekends craving. So here is my Slimming World Chicken and Leek Pie


The recipe is inspired by Simon Rimmer's used roast chicken from yesterdays roast, leeks intended for a soup that seemed a little past their best.

My fave ingredient for making dishes seem more naughty, Philly Light which is a Healthy Extra A for those on Extra Easy plans  (75g per person)  to make a cream sauce and keep the dish within my healthy eating plan and finally  a small glass of white wine (4 syns)

I had to serve it with chips and peas, as my craving demanded, the chips are cooked in the Actifry with a tablespoon of Extra Virgin oil for two, making another HEx (half each)



Serves 6 people

Frylight
 Leftover chicken from half a roast chicken
1 tsp butter
2 large leeks, washed and cut into 1cm thick rounds
125ml white wine (4 syns)
200ml made Knorr stock pot
107g Philadelphia Light (1 and 1/2 HeA)
1 tbsp chopped fresh chives
1 tbsp olive oil (1 HExB)
2 sheets filo pastry (6 syns)


Instructions
  1. Pre heat the oven to 190 C 170 C Fan or Gas 5.
  2. Heat the Frylight in a heavy frying pan and cook the leeks for about 5  minutes.  
  3. Stir in the chicken,white wine and  stock and bring to a simmer – cook for about 5 minutes – until slightly reduced.
  4. Add the Philadelphia Light and chives, then stir until it has melted into a creamy sauce. Add a dash of stock or water if looking too thick.
  5.  Spoon the mixture into a shallow, 1 litre ovenproof pie dish and leave to cool.
  6. Brush the edge of the pie dish with olive oil if using a shallow dish which has the pastry overlapping.  Mine was a deep dish, so not needed.
  7. Unroll the filo pastry and lay a sheet of pastry over the pie dish. Brush with olive oil then repeat with the other sheet. Scrunch up any overlapped overhanging pastry, to make a nice look to the pie and brush with olive oil.
  8. Bake in a pre heated over at 190˚C/ gas 5 for about 30-35 minutes, until golden and serve straight from the dish.

1 comment:

  1. Looks delicious! Definitely on the 'to-do' list.

    ReplyDelete