Advertisement

Lean in 15 by Joe Wicks is out now in paperback. Recipe images ©Maja Smend.

After more healthy and delicious Joe Wicks recipes? Check out his lean turkey cheeseburger and his pork with bubble and squeak mash and leek gravy.

Top Tip: Cook this tasty dish with an air fryer...

Have you heard the buzz around air fryers? An energy-saving alternative to conventional ovens, they not only heat up more quickly, but take less time to cook dishes too, which means they could help play a part in reducing your utility bills.

Depending on the type of air fryer you’re using, you should be able to halve the time it takes to cook this chicken pie recipe, but to ensure best results, consult your air fryer's manual to get specific temperatures and cooking times.

If you haven't bought one of these nifty appliances yet, we've tried-and-tested the top three brands - Ninja, Tower and Tefal - to find the best air fryer. 

Ingredients

  • 2 large knobs of butter
  • 1 Large leek washed and chopped into 2cm pieces
  • 200g Mushrooms roughly chopped
  • 4 x 250g Chicken breast fillets cut into bite-sized pieces
  • 250ml Chicken stock
  • 1tbsp Cornflour
  • 100ml Double cream
  • 2 large handfuls of baby spinach
  • 6 sheets of ready made filo pastry
  • Olive oil drizzle
  • Salad leaves or veg to serve

Method

  • STEP 1

    Preheat your oven to 190°C (fan 170°C, gas mark 5).

  • STEP 2

    Heat the butter in a large frying pan over a medium to high heat. Add the leek and mushrooms and fry for 2–3 minutes until they just start to soften. Crank up the heat to high, add the chicken pieces and fry for a further 2 minutes – the chicken won’t be cooked through at this point – then pour in the chicken stock and let it come to a simmer.

  • STEP 3

    Meanwhile, mix the cornflour with 2 tablespoons of water until smooth, then pour into the pan, along with the cream. Bring back to the boil, stirring gently, and cook until the sauce thickens. Remove from the heat and stir in the spinach, then tip the whole lot into a pie dish about 28cm x 15cm. Set aside to cool a little.

  • STEP 4

    Take a sheet of filo and roughly crumple it in your hands – there is no right or wrong to this method! Place the crumpled filo on top of the chicken filling in the pie dish and repeat with the remaining filo sheets.

  • STEP 5

    Drizzle the pastry with olive oil, then bake the pie for about 20 minutes, by which time the filo will have crisped up and turned golden brown in places.

  • STEP 6

    Serve up your pie with fresh salad or some vegetables.

Advertisement
Advertisement
Advertisement
Advertisement