Chicken and greens pie
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh thyme
- 1 leek, thickly sliced
- 1 courgette, coarsely chopped
- 150g green beans, cut into thirds
- 1 bunch broccolini, cut into 3cm pieces
- ¹⁄³ cup plain flourall purpose flourX
- 3 cups reduced-salt chicken stock
- 1 tablespoon Dijon mustard
- 500g chicken breast fillets, cut into 2cm pieces
- 1 tablespoon chopped fresh dill
- 1 sheet reduced-fat shortcrust pastry, just thawed
- 1 egg, lightly beaten
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1 Preheat oven to 200°C. Heat half the oil in a large, deep frying pan over medium heat. Add thyme, leek and zucchini and cook, stirring, for 5 minutes.
Add beans, broccolini and flour, stirring to coat. Gradually add stock and mustard and cook, stirring, for 5 minutes or until mixture boils and thickens. Transfer to an 8 cup-capacity (2L) ovenproof dish.
2 Heat remaining oil in same pan over medium-high heat. Add chicken and cook, stirring, for 2–3 minutes or until browned all over. Add chicken to vegetable mixture, along with fresh dill. Season with freshly ground black pepper.
3 Roll pastry between two sheets of baking paper until slightly larger than top of dish. Place pastry over filling, gently pressing into sides of dish to secure. Trim excess pastry. Brush pie top with egg, then make six small cuts in top of pastry. Bake pie for 25 minutes or until top is golden. Slice into portions and serve immediately.
Use up leftover pastry dough by decorating your pie top. Get creative and shape into leaves or create a lattice effect.
Nutrition Info (per serve)
Total fat 11.7g
–Saturated fat 3.6g
Dietary fibre 5.6g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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It’s also nice when eaten cold with a salad.
My family all loved this pie-light and tasty and also quick and easy to prepare