Lower-fat chicken and vegetable pies recipe

Click to rate
(961 ratings)
Sending your rating
serves: 4
Skill: medium
Prep: 20 min
Cooking: 35 min
  • We earn a commission for products purchased through some links in this article.
  • Compared to most types of pastry, filo has a low fat content so it does mean if you’re cutting back on calories, you can still have your pie and eat it! For a vegetarian option, use a good mix of fresh vegetables instead of the chicken.


    • 1tbsp vegetable oil
    • 1 small onion, finely chopped
    • 350g cooked lean chicken, cut into small pieces
    • 250g frozen diced vegetable mix
    • 250g readymade white sauce
    • Salt and freshly ground black pepper
    • 4 large sheets filo pastry
    • 1 medium egg, beaten


    • rPre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Heat the oil in a  saucepan and gently fry the onion for 5 mins, stirring, until softened. Leave to cool then stir in the chicken and frozen vegetables.

    • Divide the chicken mixture between 4 x 10cm round, shallow ovenproof dishes. Spoon over the sauce, season lightly and place on a large baking tray.

    • Lay the sheets of pastry on the work surface and brush with egg, then scrunch up each sheet to make a loose “rosette” shape and place one on top of each portion of chicken, making sure it is completely covered.

    • Brush the pastry tops with more egg. Bake for about 30 mins until golden, crisp and piping hot. Serve immediately with fresh vegetables or a crisp salad.

    Top tip for making Lower-fat chicken and vegetable pies

    For an Italian flavoured pie, replace the white sauce with a readymade tomato pasta or pizza sauce.

    Click to rate
    (961 ratings)
    Sending your rating

    Related Recipes