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Chicken, Fennel and Leek Phyllo Pie

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

23.6g

Energy (kJ)

3180kJ

Energy (kcal)

760kcal

Carbohydrate incl. fibre (g)

41.9g

Carbohydrate excl. fibre (g)

37.7g

Sugar (g)

1.8g

Fibre (g)

4.2g

Fat (g)

55.9g

Saturated fat (g)

18.2g

Unsaturated fat (g)

33.9g

Monounsaturated fat (g)

24.4g

Polyunsaturated fat (g)

9.5g

Trans fat (g)

0.5g

Cholesterol (mg)

97mg

Sodium (mg)

485mg

Salt (g)

1.21g

Vitamin A (IU)

988IU

Vitamin C (mg)

15.1mg

Calcium (mg)

95mg

Iron (mg)

3.87mg

Potassium (mg)

628mg

Total

94.4g

12721kJ

3040kcal

167.6g

150.7g

7.2g

16.9g

223.7g

72.9g

135.6g

97.7g

37.9g

2.1g

387mg

1940mg

4.86g

3952IU

60.4mg

378mg

15.47mg

2514mg

  • 15 g butter
  • 15 ml oil
  • 2 x leeks, 1 cm slices
  • 2 medium fennel bulb, diced
  • 2.5 ml thyme leaves
  • 2 garlic cloves, sliced
  • 350 g cooked chicken, shredded
  • 38 g sachet Knorr classic white sauce
  • 50 g packet Knorr dry cream of chicken soup mix
  • 15 ml wholegrain mustard
  • 350 ml boiling water
  • Robertsons Atlantic sea salt, to season
  • Robertsons ground black peppercorns, to taste
  • 6 sheets filo pastry
  • 40 g butter, melted