Lean in 15: Chicken Pie

Lean in 15: Chicken Pie


Okay, I must admit I’m not the biggest pie lover out there, but I do love a good Chicken, Ham and Leak pie on a cold, dull night, so that’s what I decided to make tonight. My mum had ‘Joe Wicks – Lean in 15’ lying around in her kitchen and decided to take it home, and cook something from it tonight. My problem was that Matt cooks a really really nice Chicken pie sometimes and I wanted mine to be so much nicer… So challenge accepted!

The recipe was easy peasy lemon squeezy, so rich and creamy, It’s nice to treat yourself sometimes. I prepped all my food this afternoon so when it came to it, all I had to do was just chuck it all in. I also added some new potatoes to my dish coated in melted butter (maybe not that healthy but how can you have hot boiled tates with no butter? and a little sprinkle of rosemary to finish)


As the recipe says ‘its actually lean in about 60 minutes’ not 15, but I didn’t mind because it was so tasty and I definitely recommend cooking it.


I altered the ingredients slightly with the measurements as the book makes 4 I think.


2 large knobs of butter
1 large leek, washed and chopped
2 chicken breast fillets, cut into bite sized pieces
250ml chicken stock
1tbsp of cornflower (I used just normal flour)
100ml double cream
about 4/5 sheets of filo pastry
drizzle of olive oil



Preheat oven to 190.c

Heat the butter in a large frying pan until melted and then on a medium to high heat, add the leeks and fry for 2 minutes or until soft.
Add the chicken and fry on a slightly higher heat for 2 minutes – the chicken won’t be cooked through at this point – then pour in the chicken stock and simmer.

Whilst your ingredients are simmering, mix the cornflower with 2 tablespoons of water until smooth, then pour into the pan along with the cream, bring to the boil and cook until sauce thickens.
Once the sauce is thick enough, pour into an oven-proof dish and set aside to cool a little.

Take a couple sheets of filo pastry and scrunch it in your hands, place filo on top of the chicken filling and repeat with remaining filo sheets.
Then drizzle the filo sheets with olive oil, add poppy seeds, and place inside the oven for 15-20 minutes until pastry turns golden brown and crisp.



Even though I made this, and I hate to blow my own trumpet, I can honestly say – this was the most delicious pie I’ve tasted. It was so rich, so creamy, so yummy and so satisfying to eat that I highly recommend the recipe. Joe’s book is brilliant, and little does my mum know, she won’t be getting this back for a while.


Find his book HERE

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