Creamy Chicken Filo Pie

This creamy chicken pie is a guaranteed family favourite to warm you up on a wet, winter weekend!

Per Serving:

Calories - 395

Protein - 42g

Serves 6:

2 White Onions

5 Skinless Chicken breasts (chopped into
3cm chunks)

1/2tsp Ground white pepper

300g Leeks (sliced)

200g Peas

200g Green beans

2 Garlic cloves (finely chopped)

2tsp Dried thyme

1 Chicken stock cube

50g 50% reduced-fat creme fraiche

180g Philadelphia lightest

200g pack of filo pastry

spray light oil for cooking

Preheat oven to 170c fan.
Lightly coat the base of a large saucepan with light spray oil and saute the onions over a medium heat until soft and just brown.
Add the chicken to the pan along with the white pepper and a pinch of salt. Cook for a few more minutes.
Add the leeks, peas, green beans, garlic and dried thyme and mix well. Let the vegetables soften for 5 minutes.
Mix the stock cube with 400ml of boiling water and stir well before adding to the pan. Bring the mixture to a boil and then immediately turn down the heat to a simmer for 10 minutes.
On a very low heat, stir in the creme fraiche and cream cheese. Then pour the chicken pie filling into an over proof deep dish.
Gently scrunch up the filo pastry and place on top. Spray with light oil and bake for 20 minutes.