My daughter loves pie, and so does my husband, and when it is winter both of them request it as hearty warm meal.
I wanted to make something that was tasty but not heavy. This is where filo pastry comes into play. It is light and in this case very crunchy.
I use organic chicken thighs in my mix, as I find the meat stays tender, and a serving of chicken thigh meat provides you with 30 percent of the daily value for niacin, 15 percent of the DV for phosphorus, vitamin B-6 and zinc and 10 percent of the DV for riboflavin. It does have higher fat percentage than breast but it is good fat!
You can adapt this recipe to whatever vegetables you have available.
- 2 tbsp of coconut oil
- 1 handful of kale storks off
- 1 large leek, washed and chopped into 2cm pieces
- 200g mushrooms, cubed
- 6 x chicken thighs, cut into bite-sized pieces
- 250ml bone broth
- 1 tbsp gluten free cornflour
- 100ml creme fraiche
- 2 large handfuls of baby spinach leaves
- About 6 sheets of filo pastry
- Drizzle of olive oil
Preheat your oven to 190°C (fan 170°C, gas mark 5).
Heat the coconut oil in a large frying pan over a medium to high heat. Add the leek, kale and mushrooms and fry for 2–3 minutes until they just start to soften. Add the chicken pieces and fry for a further 5 minutes, pour in the chicken stock and lower the heat.
Mix the cornflour with 2 tablespoons of water until smooth, then pour into the pan. . Remove from the heat, let it cool add in the creme fraiche and stir in the spinach, place in a pie dish.
Take a sheet of filo and roughly crumple it in your hands. Place the crumpled filo on top of the chicken repeat with the remaining filo sheets.
Drizzle olive oil on the filo pastry, then bake the pie for about 25 minutes.