Communal Cooking

My Twist on Joe Wicks’ Chicken Pie

So if you haven’t checked out Joe Wicks – The Body Coach yet then GO GO GO. Stop reading. Just go. Press on that link and go. Okay you back now? Good. This week my housemate Meg and I decided to make Joe Wicks’ Chicken Pie and it turned out amazing. I’ve made it several times in the past and changed it up slightly to find the perfect recipe…which I will now share with you.

Serves: 2-4 – depending on how hungry you are!

Difficulty: Medium-Well Done


  • A large knob of butter
  • 1 large leek (we used frozen which is cheaper and just as good!)
  • 100g mushrooms (more or less depending on your mushy-love)
  • 250g chicken breasts chopped up
  • 150ml of chicken stock
  • 2 teaspoons of cornflour
  • 200ml of low-fat natural yoghurt
  • 2 large handfuls of baby spinach leaves – this reduces to nothing so put as much in as you want
  • 2 sheets of filo (more or less depending on how big your dish is)
  • 1 Garlic clove – cut finely
  • Weeny bit of olive oil
  • Paprika, Oregano, Salt and Pepper


  1. Preheat your oven to 190°C (fan 170°C, gas mark 5).
  2. Pop the butter into a frying pan and once melted, whack in the leeks, garlic and mushrooms. Fry until soft.
  3. Add the chicken and fry until the chicken is thoroughly cooked through.img_7355
  4. Once the chicken is thoroughly cooked add in the stock, a teaspoon of paprika, oregano and season with salt and pepper. Simmer for 5 minutes.
  5. Mix the cornflour with a tablespoon of water and stir until it looks like milk. Add to the pan along with the yoghurt. Turn the heat down to low and simmer for an additional 5 minutes.
  6. Continue to stir the mixture until it appears thicker. Add the spinach and stir.
  7. Turn the heat off after the spinach has reduced and leave for a few minutes.
  8. Pour the mixture into the pie dish.
  9. Grab the filo, crinkle in your hand and then place on top of the mixture, making sure the entirety of the pie is covered.img_7364
  10. Drizzle over the oil and pop in the oven for 20 minutes. In the last five minutes of the cooking time, keep checking on the pie to make sure the filo does not burn
  11. YOUR PIE IS DONE. It’ll be hot so be careful. Serve with fresh wintery veg and your life is complete.