Easy as (chicken) pie
(at time of publication)
- 4 slices seeded or wholegrain bread
- 200g cooked shredded chicken
- 1 onion, chopped
- 4 mushrooms, sliced
- 4 large eggs
- 1 teaspoon dried oregano
- 3 potatoes, chopped
- ¼ cup skim milk
- 4 cups cooked green beans
1 Preheat oven to 180°C. Line a medium-sized pie tin or round ceramic baking dish with baking paper. Arrange bread slices to cover bottom of dish. Scatter chicken over bread and top with onion and mushrooms. Crack eggs over vegetables.
2 Cover with tinfoil and bake for 45 minutes.
3 Meanwhile, steam potatoes for 8–10 minutes until tender. Drain well, add milk and mash until smooth.
4 Serve pie with mash and green beans.
Make it gluten free: Use gluten-free bread.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 8g
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