Chicken, leek and mushroom pan pie
Our hunger buster recipe gives a healthier twist to the classic flavour combination of chicken and leeks.
Time to make: 30 mins
Total cost: / $5.75 per serve
(at time of publication)
Ingredients
- 1 leek, white part only, thinly sliced
- 200g Swiss brown mushrooms, thickly sliced
- 1 large carrot, roughly chopped
- 2 garlic cloves, crushed
- 2 tablespoons Dijon mustard
- 300ml light cooking cream
- 3 cups shredded cooked chicken
- 8 sheets filo pastry
- 2 teaspoons fennel seeds
- 2 teaspoons sesame seeds
- 120g mixed salad leaves, to serve
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Instructions
1 Preheat oven to 180°C. Lightly spray a 25cm (top measurement), 6-cup capacity, non-stick baking dish and heat over medium-high heat. Add leek, mushroom and carrot and cook, stirring, for 5 minutes or until leek softens.
2 Add garlic, mustard and cream and cook, stirring, for 5 minutes or until mixture comes to the boil. Add chicken and cook, stirring, for 5 minutes.
3 Lightly spray filo sheets with olive oil. Scrunch into rough balls, then place over chicken mix in pan to cover. Spray top with oil and sprinkle with seeds.
4 Bake pie for 10 minutes or until filo pastry is golden. Serve with mixed salad leaves.
Nutrition Info (per serve)
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Calories 459cal
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Kilojoules 1920kJ
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Protein 40.8g
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Total fat 19.3g
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–Saturated fat 8.1g
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Carbohydrates 26.9g
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–Sugars 9.2g
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Dietary fibre 6.3g
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Sodium 512mg
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Calcium 113mg
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Iron 2.4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
