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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Our healthy chicken and mushroom potato-topped pie makes for the perfect family dinner! With crispy potato all the way round and gorgeous tender meat in the middle, this pie is the ultimate comfort food!
1 Heat oil in a non-stick pan and cook capsicum and mushrooms with seasoning until softened, adding a little oil spray if necessary.
2 Stir in flour and cook for a few minutes. Add stock and ¾ of the milk, a little at a time, stirring over a gentle heat as the sauce thickens. Mix remaining milk with cornflour to make a paste. Add the paste to pan and stir until thickened. Add chicken and carrots. Heat for 5 minutes, stirring.
3 Preheat oven to 180°C. Spoon the chicken mixture into a pie dish. Mix the pie topping ingredients together. Season and spread over the chicken. Use a fork to make a pattern on the top of the potato. Bake for 25 minutes, or until lightly golden. Sprinkle with fresh parsley and serve with vegetables.
Make it gluten free: Use gluten-free gluten free flour and check Tuscan seasoning, stock and cornflour are gluten free.
Calories 563 cal
Kilojoules 2360 kJ
Total fat 19 g
Saturated fat 6 g
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