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.
Serves: 4
Time to make: 35 mins
Hands-on time: 15 mins
Ingredients
- 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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