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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Our healthy, diabetes-friendly, chicken and vegetable pie is packed full of delicious flavours that the whole family will love - great for lunch or dinner.
1 Preheat oven to 220°C. Lightly grease a pie dish with oil spray. Set aside.
2 Heat olive oil in a large pan over medium-high heat. Add chicken and brown for a couple of minutes. Don’t worry if not completely cooked through. Set chicken aside in a bowl.
3 In the same pan, reduce heat to medium-low and cook vegetables until they start to soften. Add herbs and stock and bring to a simmer.
4 In a small bowl, create a smooth paste with cornflour and some of the milk. Add paste, remaining milk and salt and pepper to pan. Add chicken. Stir and simmer for 5 minutes until chicken is cooked through.
5 Add mixture to pie dish. Cover pie with pastry sheets, sealing edges with your fingers. Slice across into pastry top with a knife to allow steam to escape. Bake for 35-40 minutes, until golden.
To make ahead, once cool, place pie tin in freezer bag and freeze for up to 4 weeks. Reheat at 180°C until piping hot.
Make double the pie filling and refrigerate half for up to 2 days. Reheat thoroughly and serve on brown rice with wilted spinach or steamed broccoli.
Calories 449 cal
Kilojoules 1880 kJ
Total fat 17 g
Saturated fat 6 g
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