DO try this at home: Chicken Pot Pie


Today marks a very special date in the British calendar; it has a bigger build up than a royal wedding, is more exciting than the Brits and is better than London Fashion Week…it’s BRITISH PIE WEEK! This classic pub dish has the tendency to get a bit of a bad reputation – thick crusts, gravy and full of salt, pies aren’t the healthiest of meals, but they are delicious! We’ve found a great recipe via Food Network UK that you can try at home that lets you make the most of this popular week in British culture without gaining those unwanted pounds. Coming in at 418 calories, give this chicken pot pie recipe a go!


  • 2 large chicken breasts
  • 4 cups of  chicken broth/soup (low-sodium canned or homemade)
  • 2 tablespoons olive oil
  • 3 large carrots
  • 8 button mushrooms
  • 2 ribs of celery
  • 2 medium sized parsnips
  • 1 cup of chopped onion
  • 1/4 cup plain flour
  • 1 tablespoon minced parsley
  • 2 teaspoons minced fresh dill
  • 1/2 teaspoon finely grated lemon zest
  • Freshly ground black pepper
  • 3 sheets filo pastry
  • Olive oil spray
  • Paprika
  • Pinch of salt


  1. Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
  2. Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until for about 15 minutes. Remove chicken from the broth (reserving the broth). When cool enough to handle, dice the chicken into large bite-size pieces, discarding the bones.
  3. Preheat oven to 205°C.
  4. Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery and turnips, and season with salt. Cook the vegetables until they are light brown which takes about 8 minutes then add the onions and cook about 1 minute more.
  5. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk to thicken or thoroughly combine ingredients. Reduce the heat slightly and simmer, uncovered, until thick which takes about 5 to 6 minutes.
  6. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
  7. Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top.
  8. Bake for 10 – 12 minutes until bubbly, making sure that the chicken is cooked through and crust is crispy and golden brown.

Let us know how you get on via Facebook and twitter – have a brilliant rest of the week!


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