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Suggest a better description1. Preheat the oven to 190 C.
2. Heat the butter in a large frying pan over a medium heat to high heat. Add the leek and fry for 2-3 minutes, until they start to soften. Crank up the heat to high, add the chicken pieces and fry for another 2 minutes. Pour in the chicken stock and let it continue to simmer.
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.
4. Take a filo sheet and roughly crumble it in you hands. Place the crumpled filo on top of the chicken filling in the pie dish and repeat with all the sheets.
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.
6. Serve up the pie with a fresh salad or some vegetables.
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 358 | ||
Calories from Fat: 139 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 111.9mg | 34 % | |
Sodium 354.5mg | 12 % | |
Potassium 506.1mg | 13 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 19.7g | ||
Protein 32.5g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 358
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