Jessica Ransom
Joe Wicks' chicken pie is comforting, filling and ready in an hour.
Crisp pastry, succulent chicken, a rich, creamy sauce and tender vegetables - this pie has all the components you'd expect but is healthier than a classic recipe. This is one of Joe's most popular recipes and we can understand why.
He explains: 'If you love chicken pie this recipe won’t disappoint. It’s actually Lean in about 60 minutes but is such a nice treat that you won’t mind the extra effort. Plus, there’s cream and butter in it, so you know it’s going to taste incredible.'
If you're looking for more chicken pie inspiration our chicken pie with puff pastry is hearty and comforting, while our chicken pie with shortcrust pastry can be made ahead of time, and the Hairy Bikers chicken pie has a rich, buttery pastry for the ultimate indulgence.
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
- 1 tbsp cornflour
- 100ml double cream
- 2 large handfuls of baby spinach leaves
- 6 sheets of filo pastry
- Drizzle of olive oil
- Salad or veg, to serve
WEIGHT CONVERTER
Method
- Heat your oven to 190C (170C fan, Gas 5).
- In a large frying pan, heat the butter 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.
- Meanwhile, mix the cornflour with 2tbsp 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.
- Crumple the filo sheets one by one and place on top of the chicken filling in the pie dish.
- 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.
- Serve up your pie with fresh salad or some vegetables.
Top tips for making Joe Wicks' chicken pie
When it comes to perfecting the topping for this pie Joe says: ‘Take a sheet of filo and roughly crumple it in your hands - there is no right or wrong to this method.’ For more tips that will help make the tastiest pie, continue reading below.
Which Joe Wicks book has chicken pie?
This recipe was featured in Joe’s first-ever cookbook Lean in 15. The book was published in 2015 and became a huge best-seller for the fitness fanatic. It is one of his most loved and popular recipes and once you’ve tasted it, it’s easy to understand why!
If you're a fan of Joe's recipes, we've rounded up the best Joe Wicks cookbooks from the Lean in 15 star.
Is Joe Wicks chicken pie healthy?
This pie recipe uses filo pastry which is less fattening and calorific compared to all-butter puff or shortcrust pastry. It is lower in calories, carbs, and fat compared to a classic pie and is a great choice on workout days as it will refuel your body and satisfy your cravings for something comforting. For a vegetarian alternative, our spinach, feta and filo pie is a lighter option.
How many calories are in Joe Wicks chicken pie?
This recipe serves four and has approximately 805 calories per portion. The calories are based on the pie alone and do not include sides. To keep the calories to a minimum we recommend serving the pie with steamed vegetables or a salad with feta for extra protein and creaminess.
Can you make chicken pie in advance?
Yes, you can prepare the filling for the pie in advance. Then simply add the filo topping just before you bake. We recommend removing the filling from the fridge around 20 minutes before cooking so it’s not fridge-cold when it goes into the oven. You may need to cook it slightly longer to ensure the filling is piping hot. If the pastry is browning too much simply cover with foil.
We have plenty of other pie recipes you can make in advance such as our chicken and leek pie and chicken casserole pot pie.
Can you freeze chicken pie?
Yes, in fact given this recipe takes a little longer to prepare, Joe recommends freezing the pie as a great way to do meal prep and ensure you stay on track. You might also like this turkey and mushroom pie that can be made with leftover turkey meat.
To freeze the pie, make the filling up to the end of step three and ensure the chicken is cooked through. Allow it to cool completely then freeze in an airtight container or food bag. Defrost fully then top with the filo pastry and bake in the oven.
If you want more Joe Wicks recipes we have plenty more options for you.
And for those not worried about calorie counting and who crave a classic chicken and mushroom pie in all its glory, this recipe is perfect for you.
