Chicken and vegetable pie
(at time of publication)
- olive spray oil
- 1 sheet reduced-fat puff pastry
- 1 small onion, chopped
- 1 leek, thinly sliced
- 1 carrot, diced
- 2 cloves garlic, chopped
- 500g skinless chicken breasts, diced
- 10 button mushrooms, sliced
- 1½ cups skim milk
- 3 tablespoons flour
- 2 teaspoons chicken stock powder
- 1 egg white, lightly beaten
1 Preheat oven to 180°C. Spray oil in a ceramic pie dish. Trim sheet of pastry to make top slightly larger than the dish.
2 Spray oil in a frying pan over a medium heat. Add onion, leek, carrot and garlic. Cook until soft. Add chicken and mushrooms. Cook for 5 minutes.
3 Whisk milk, flour and stock in a bowl with a fork. Pour milk mixture into frying pan with chicken mixture and allow to thicken while stirring.
4 Spoon mixture into pie dish. Brush a little egg white around top edge of dish, and place pastry over top. Use remaining egg white to glaze pie top. With a fork, prick a few holes into the pie. Bake for 15 minutes or until pastry is golden.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 3g
Dietary fibre 2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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