This Joe Wicks Chicken Pie recipe is made with chicken, leek, mushrooms, chicken stock, cornflour, double cream, spinach, and filo pastry. It takes 60 minutes to make and serves 4.
Try More Joe Wicks Recipes:
- Joe Wicks Lemon Chicken Orzo
- Joe Wicks Honey Sesame Chicken Recipe
- Joe Wicks Chicken And Chorizo Recipe
🧡 Reasons To Add This Chicken Pie Recipe To Your Favorites:
- Quick and easy: Ready in just 60 minutes.
- Delicious and comforting: Creamy chicken filling with flaky pastry.
- Versatile: Can be served with salad or vegetables.
- Healthy twist: Packed with lean protein and nutritious spinach.
❓ What Is Joe Wicks Chicken Pie Recipe?
Joe Wicks Chicken Pie Recipe is a savory dish made from chicken, leek, mushrooms, and spinach. It features a creamy and comforting texture with a delicious taste. This recipe is named after the well-known fitness and nutrition coach, Joe Wicks, who created it as a healthy yet satisfying meal option.
🍗 Joe Wicks Chicken Pie Recipe 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
🥮 How To Make Joe Wicks Chicken Pie Recipe
- Set the oven to 190C (170C fan, Gas 5).
- Toast the butter in a big pan over medium to high heat. After you add the leek and mushrooms, cook them for two to three minutes, until they start to get soft.
- Turn the heat up to high, add the chicken pieces, and fry for another two minutes. The chicken will not be fully cooked yet. Then add the chicken stock and let it boil for a few minutes.
- The cornflour should be mixed with 2 tablespoons of water until it is smooth. Then, add it to the pan with the cream.
- Bring the sauce back to a boil and cook while turning it slowly until it gets thicker. Take it off the heat and add the spinach. Mix it in, then pour the whole thing into a pie dish that is about 28 cm x 15 cm. Leave it alone to cool down a bit.
- Roll up the filo sheets one at a time and put them on top of the chicken filling in the pie dish.
- Spray the dough with olive oil, and then bake the pie for about 20 minutes. The filo will have gotten crispy and some spots will be golden brown.
- You can eat your pie with a fresh salad or some veggies.
💭 Recipe Tips
- Ensure the chicken is cooked through before assembling the pie.
- Use low-sodium chicken stock to control the saltiness of the dish.
- Don’t overfill the pie with the chicken mixture to prevent it from becoming too watery.
- Adjust the seasoning to your taste, especially the black pepper, for added flavor.
- Brush the filo pastry with a light coating of olive oil for a golden, crispy finish.
🥗 What To Serve With Chicken Pie?
You can serve Chicken Pie with a fresh green salad dressed with a zesty vinaigrette to balance the richness of the pie, steamed vegetables such as broccoli or carrots make for a wholesome and satisfying accompaniment to this hearty dish.
🎚 How To Store Leftovers Chicken Pie?
- In The Fridge. To store Leftovers Chicken Pie, let it cool, then refrigerate in an airtight container for up to 3 days.
- In The Freezer. To freeze Leftovers Chicken Pie allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil before placing it in the freezer for up to 2 months.
🥵 How To Reheat Leftovers Chicken Pie?
- In The Oven: Preheat to 350°F, cover Leftovers Chicken Pie with foil, and bake for 20-25 mins until heated through.
- In The Microwave: Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat on high for 1-2 mins.
FAQs
How Do You Reheat Chicken Pie Without Drying It Out?
To reheat chicken pie without drying it out, cover it loosely with foil and bake in a preheated oven at 350°F for 20-25 minutes. This helps retain moisture while warming the pie thoroughly.
How Do I Know When The Chicken In The Pie Is Cooked Through?
Ensure chicken in the pie is cooked through by checking its internal temperature with a meat thermometer, which should register 165°F (74°C). Alternatively, insert a knife into the thickest part of the chicken; if the juices run clear without any pinkness, it’s cooked.
Can I Add Other Vegetables To The Chicken Pie Filling?
Yes, you can add various vegetables to the chicken pie filling, such as carrots, peas, potatoes, or bell peppers. Simply chop them into small, uniform pieces and cook them along with the chicken for a delicious and nutritious filling.
How Do I Prevent The Filo Pastry From Drying Out While Assembling The Pie?
Prevent filo pastry from drying out while assembling the pie by covering it with a damp kitchen towel or plastic wrap when not in use. Work quickly, brushing each sheet with melted butter or oil as you layer them to maintain moisture and flexibility.
Joe Wicks Chicken Pie Recipe Nutrition Facts
Amount Per Serving
- Calories: 805 Kcal
- Sugar: 5 g
- Fat: 33.9 g
- Saturated Fat: 17.3 g
- Salt: 1.48 g
- Protein: 83.6 g
- Carbohydrates: 40.5 g
- Salt: 1.48 g
Joe Wicks Chicken Pie Recipe
Description
This Joe Wicks Chicken Pie recipe is made with chicken, leek, mushrooms, chicken stock, cornflour, double cream, spinach, and filo pastry. It takes 60 minutes to make and serves 4.
Ingredients
Instructions
- Set the oven to 190C (170C fan, Gas 5).
- Toast the butter in a big pan over medium to high heat. After you add the leek and mushrooms, cook them for two to three minutes, until they start to get soft. Turn the heat up to high, add the chicken pieces, and fry for another two minutes. The chicken will not be fully cooked yet. Then add the chicken stock and let it boil for a few minutes.
- The cornflour should be mixed with 2 tablespoons of water until it is smooth. Then, add it to the pan with the cream. Bring the sauce back to a boil and cook while turning it slowly until it gets thicker. Take it off the heat and add the spinach. Mix it in, then pour the whole thing into a pie dish that is about 28 cm x 15 cm. Leave it alone to cool down a bit.
- Roll up the filo sheets one at a time and put them on top of the chicken filling in the pie dish.
- Spray the dough with olive oil, and then bake the pie for about 20 minutes. The filo will have gotten crispy and some spots will be golden brown.
- You can eat your pie with a fresh salad or some veggies.
Notes
- Ensure the chicken is cooked through before assembling the pie.
Use low-sodium chicken stock to control the saltiness of the dish.
Don’t overfill the pie with the chicken mixture to prevent it from becoming too watery.
Adjust the seasoning to your taste, especially the black pepper, for added flavor.
Brush the filo pastry with a light coating of olive oil for a golden, crispy finish.