Joe Wicks’ chicken pie recipe

This hearty chicken pie by The Body Coach, Joe Wicks (opens in new tab) is packed with tender chicken, soft leeks, and a rich cream sauce.

Joe Wicks certainly knows a thing or two about making a healthy chicken pie; “If you love chicken and mushroom pie (opens in new tab), 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,” adds Joe. This filling chicken pie is high in protein thanks to the chicken breasts. Top with filo pastry, which is much lighter, for a healthier option than shortcrust. Serve with a side of steamed greens. This recipe serves four.

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
• About 6 sheets of filo pastry
• Drizzle of olive oil
• Salad or veg, to serve

Method

1. Preheat your oven to 190°C (fan 170°C, gas mark 5). Heat the butter in a large frying pan 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.
2. 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.
3. Take a sheet of filo and roughly crumple it in your hands – there is no right or wrong to this method! Place the crumpled filo on top of the chicken filling in the pie dish and repeat with the remaining filo sheets.
4. 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

The Body Coach (opens in new tab)‘s plan has been created to give your body the energy it needs, alongside regular high-intensity exercise. As this Lean in 15 (opens in new tab) recipes is high carb, it's the perfect choice for a workout day. We've rounded up Joe Wick's best cookbooks (opens in new tab), including his most recent, 30 Day Kick Start Plan.

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