Chicken pie with filo pastry

Name: Chicken pie with filo pastry
Ingredients: 2 leeks, trimmed and finely sliced; 1–2 cloves garlic, finely diced; 2 carrots, peeled and diced; 200g chestnut mushrooms, quartered; 500g skinless chicken breast, diced; 1 teaspoon dried tarragon; 400ml reduced-salt chicken stock; 200ml water; Freshly ground black pepper, to taste; 1 tablespoon cornflour, mixed with 2 tablespoons cold water to form a smooth paste; 1 teaspoon Dijon mustard (optional); 2 tablespoons fat-free Greek-style yoghurt; 4 sheets filo pastry, cut into quarters; Light cooking oil spray

www.wcrf.org

Swapping shortcrust or flaky pastry for filo is a simple way to cut calories in this delicious chicken pie. Serves 4. Prep time: 1 hour 10 minutes

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Ingredients

2 leeks, trimmed and finely sliced
1–2 cloves garlic, finely diced
2 carrots, peeled and diced
200g chestnut mushrooms, quartered
500g skinless chicken breast, diced
1 teaspoon dried tarragon
400ml reduced-salt chicken stock
200ml water
Freshly ground black pepper, to taste
1 tablespoon cornflour, mixed with 2 tablespoons cold water to form a smooth paste
1 teaspoon Dijon mustard (optional)
2 tablespoons fat-free Greek-style yoghurt
4 sheets filo pastry, cut into quarters
Light cooking oil spray