

Chicken pot pies
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
Log In or Sign Up to save this recipe to your shopping list.
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.
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 394cal
-
Kilojoules 1650kJ
-
Protein 35g
-
Total fat 12g
-
–Saturated fat 5g
-
Carbohydrates 30g
-
–Sugars 8g
-
Dietary fibre 7g
-
Sodium 400mg
-
Calcium 70mg
-
Iron 2.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE