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Joe Wicks Chicken Pie with Filo Pastry

Joe Wicks Chicken Pie with Filo Pastry recipe
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Joe Wicks’ Chicken Pie with Filo Pastry is a high-protein, lower-fat version of the classic pie. Instead of a buttery pastry crust, it uses delicate layers of filo pastry for a light, crispy topping while keeping the filling creamy and packed with flavor.

Ingredients

Scale

For the Filling:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 leeks, sliced
  • 2 carrots, diced
  • 200g mushrooms, sliced
  • 2 skinless chicken breasts, diced
  • 1 tbsp plain flour (or whole wheat flour for a healthier option)
  • 250ml chicken stock
  • 100ml milk (or a dairy-free alternative)
  • 1 tbsp Greek yogurt (for a creamy texture without excess fat)
  • 1 tsp. Dijon mustard
  • 1 tsp dried thyme or fresh thyme leaves
  • Salt and black pepper, to taste

For the Filo Pastry Topping:

  • 4–5 sheets of filo pastry
  • 1 tbsp olive oil or melted butter (for brushing)
  • 1 egg, beaten (for egg wash, optional)

Instructions

Step 1: Cook the Filling

  1. Sauté the aromatics – Heat olive oil in a large frying pan over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  2. Add the vegetables – Stir in the leeks, carrots, and mushrooms, cooking for another 5 minutes until softened.
  3. Cook the chicken – Add the diced chicken, season with salt, pepper, and thyme, and cook for about 5 minutes until lightly browned.

Step 2: Make the Sauce

  1. Thicken the filling – Sprinkle in the flour and stir well to coat the chicken and vegetables.
  2. Pour in the stock and milk – Gradually add the chicken stock and milk, stirring constantly to prevent lumps.
  3. Simmer and season – Let the mixture simmer for 5 minutes until thickened. Stir in the Dijon mustard and Greek yogurt, then remove from heat.

Step 3: Assemble the Pie

  1. Preheat the oven – Set to 200°C (400°F).
  2. Transfer the filling – Pour the creamy chicken mixture into a baking dish.
  3. Prepare the filo pastry – Lay one sheet of filo pastry over the pie filling, lightly brush with olive oil or melted butter, then layer another sheet on top. Repeat with remaining sheets, scrunching them slightly for texture.
  4. Brush with egg wash (optional) – Lightly brush the top with beaten egg for a golden finish.

Step 4: Bake Until Golden

  1. Bake to perfection – Place in the oven and bake for 20-25 minutes until the filo pastry is golden and crispy.

Step 5: Serve and Enjoy

  1. Let it rest – Allow the pie to cool for a few minutes before serving.
  2. Plate and enjoy – Serve with a fresh green salad or steamed vegetables.

Find it online: https://britishrecipeshub.co.uk/joe-wicks-chicken-pie-with-filo-pastry/