Chicken pot pies

Sink your teeth into a hearty chicken pie. This healthy pie recipe is so easy to make and takes just 35 minutes. High in fibre, diabetes-friendly and so delicious, this will quickly become a family favourite. Plus it freezes well so you can make an extra one for later.

Serves: 4
Time to make: 35 mins
( Hands-on time: 15 mins )

Total cost: $ 13.60 / $ 3.40 per serve

(at time of publication)

Ingredients

1 tablespoon olive oil
500g chicken breast fillets, cut into 2.5cm pieces
1 tablespoon plain flourall purpose flourX
1 cup reduced-salt chicken stock
2 tablespoons light cooking cream
650g frozen mixed vegetables, partially thawed
1 sheet frozen reduced-fat puff pastry, just thawed

Instructions

1 Preheat oven to 200°C. Heat 1 tablespoon olive oil in a large saucepan over medium heat.

2 Add chicken to pan and cook until browned. Add flour and cook, stirring, for 1 minute. Add stock, stir well and bring to the boil. Reduce heat to low and simmer, stirring, for 2-3 minutes, or until sauce thickens. Add cream and veges and stir to combine.

3 Divide chicken mixture among 4 x 1 1/2-cup capacity pie dishes and place on a large baking tray. Cut 4 x 12cm rounds from pastry. Top each dish with a pastry round, pinching or pressing edges to seal. Bake for 15-20 minutes, or until pie lids are crisp and golden.

Nutrition Info (per serve)

Kilojoules 1650kJ

Calories 394cal

Protein 35g

Total fat 12g

–Saturated fat 5g

Carbohydrates 30g

–Sugars 8g

Dietary fibre 7g

Sodium 400mg

Calcium 70mg

Iron 2.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.