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

Ingredients

More weights & measures

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

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Instructions

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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.

Variations

To boost flavour, stir 1-2 teaspoons Dijon mustard in with the cream at end of step 2.

HFG tip

Freeze the chicken filling to cook a fast meal on busy nights.

Nutrition Info (per serve)

Calories 394 cal

Kilojoules 1650 kJ

Protein 35 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 7 g

Sodium 400 mg

Calcium 70 mg

Iron 2.5 mg

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.