One of my favourite dishes
is chicken pie, unfortunately I would normally make that with puff pastry, not
good for the diet! So I’ve been meaning to try this one for a while and it was
absolutely delicious, a great twist on your class chicken pie. The spices work
so well with the chicken and vegetables and the filo top tastes just as great
as puff pastry would, if not better! You
must try it if you love chicken pie. It says to serve with a crisp green
salad but personally I don’t think that’s needed, maybe a bit of broccoli if
you feel you want more veg.
So here’s the recipe and
some pictures to make you want to try it even more:
Ingredients:
Spray oil
2 large onions, finely
sliced
1 garlic clove, finely
chopped
3 cm piece of fresh ginger,
peeled and finely chopped
2 tsp ground cumin
1 tsp paprika
4 chicken breasts, cut into
chunks
3 tbsp cornflour
600ml chicken stock
2 carrots, peeled and sliced
100g frozen peas
Salt and pepper
3 sheets of filo pastry
Method:
Preheat the oven to 180c.
Spray a little oil into a
large pan over a medium heat. Add the onion and cook gently for about 5
minutes, stirring from time to time, until softened. Add the garlic and ginger
and cook for a further minute before adding the cumin and paprika. Then, allow
them to toast for a minute.
In the meantime, toss the
chicken pieces in the cornflour and a little salt and pepper until evenly
coated. Stir these into the onion mixture and cook for 1 minute. Gradually add
the stock, stirring all the time to blend in the cornflour without any lumps.
Turn up the heat and add the carrots, peas and seasoning. Allow to come to the
boil, then pop a lid on and reduce to simmer gently for 5 minutes until the
chicken is cooked through and the sauce thickened.
Meanwhile, prepare the
topping, slice up the filo pastry width ways and separate the sheets.
Once ready, divide the pie
filling among six ramekins or hot pot dishes. Then divide the filo strips into
six bunches. Pick up the bunches and lay one messily on top of each pie. The more
bits that are sticking up and messy, the more likely the filo is to crisp up. Bake
in the oven for 15 minutes or until the chicken is cooked through and piping
hot, the filo is crisp and golden brown and the sauce is bubbling.
Once cooked, remove from the
oven and serve.
For anyone wondering, there
is also only 320 calories per serving!
