Chicken and vege pan pie

Serves: 6

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

Pastry
¾ cup (120g) polenta
1 cup (130g) flour
120g reduced-fat spread
1 egg
spray oil
400g lean cooked chicken, diced
2 carrots, sliced
1 onion, sliced
2 cups sliced mushrooms
1 teaspoon dried tarragon
670g passata
Vegetables
2 heads broccoli
4 carrots
1 ½ cups snow peas

Instructions

Stay Awake

1 Mix flour, polenta and a pinch of salt together in a bowl. Add spread and rub in until mixture resembles breadcrumbs. Add egg to mix with enough cold water to bind. Turn onto a floured surface and knead for a few minutes. Wrap and chill for 30 minutes before using.

2 Preheat oven to 180ºC. Meanwhile, to prepare pie filling, lightly grease a pan pie dish. Cook onion in oil spray until softened. Add mushrooms and cook for a few minutes with tarragon. Place in pie dish passata and chicken.

3 Roll out pastry on a lightly floured surface large enough to be pie top. Cover filling with pastry. Prick surface several times with a sharp knife to allow steam to escape. Cook for 25-30 minutes until pastry is golden brown.

4 Steam vegetables and serve with pie.

Variations

Make it gluten free: Use gluten-free flour.

Nutrition Info (per serve)

Calories 435 cal

Kilojoules 1820 kJ

Protein 29 g

Total fat 21 g

Saturated fat 4 g

Carbohydrates 45 g

Sugar 14 g

Dietary fibre 11 g

Sodium 290 mg

Calcium 140 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.