Chicken filo pie

Not only is chicken delicious and versitile, it is also a good source of of Vitamin B6. Vitamin B6 helps to promote healthy nerve and brain functioning.


1 tbsp olive oil

4 organic chicken breasts, cubed

1 tsp butter

3 large leeks, washed and sliced

1 tbsp plain flour or cornflour

125 ml white wine (optional)

200 ml reduced-salt chicken stock

100 g reduced-fat cream cheese or crème fraiche

1 tbsp Dijon mustard

2 sheets filo pastry

For the mash:

1 cauliflower

2 cloves garlic

20g butter or 1 tbsp olive oil

Salt and pepper to taste


1. Pre-heat the oven to 190ºC / 374ºF.

2. Heat the oil in a frying pan and cook the chicken for around 5-10 minutes, until browned. Remove from the pan and keep aside.

3. Add the butter to the same pan and soften the leeks for a couple of minutes. Sprinkle the flour over the leeks and cook for a couple of minutes, stirring continuously.

4. Next add the wine and stock and bring to a simmer for about 5 minutes. Add the cream cheese (and mustard if using) and stir until melted into the sauce. Add the chicken before spooning mixture into an ovenproof pie dish.

5. Lay a sheet of pastry over the pie dish, brush with olive oil and repeat with the next sheet.

6. Bake in the oven for around 30-40 minutes, until pastry is golden.

7. For the cauliflower mash – cut the cauliflower into large pieces and steam for between 8-10 minutes until tender but not mushy! Put into a food processor with the raw garlic, butter and a little water if needed. Blitz until smooth. (If you don’t have a food processor you can cook a little longer and mash with a potato masher)

8. Serve with a large portion of green vegetables.

Serves 4