Chicken pot pies - Healthy Food Guide (2024)

Chicken pot pies - Healthy Food Guide (1)

Chicken pot pies - Healthy Food Guide (2)

Mains

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Photographer: Mark O'Meara

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.

  • 1 tablespoon olive oil
  • 500g chicken breast fillets, cut into 2.5cm pieces
  • 1 tablespoon plain flour
  • 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

    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

    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.

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    First published: Aug 2015

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