Chicken Pie and Steamed Vegetables
- 1 tbsp olive oil
- 1 leek, shredded
- 250g mushrooms, sliced
- 1 tsp dried thyme
- 400g chicken skinless breast or thigh, cubed
- 1 tbsp flour
- ½ tsp sea salt
- 300ml chicken stock
- 2 tbsp low fat crème fraiche
- 4 sheets of filo pastry
- 2 tbsp melted olive oil spread
- 1 head of broccoli, sliced
- 3 medium carrots, peeled and sliced and steamed
How to Make It
Pre-heat the oven to 200°C/Gas Mark 6 and grease a pie dish.
Heat the oil in a saucepan and add the chicken cubes. Cook over a high heat until browned all over.
Remove the chicken from the pan and leave on a plate to one side.
Add the leek, thyme and mushrooms to the pan and cook for 10 minutes until softened.
Return the chicken to the pan and stir in the flour. Cook for 1 minute to coat.
Gradually add the stock and bring to boil. Simmer until thickened.
Remove from the heat and stir in the crème fraiche. Tip the pie mix into the pie dish and cool a little.
Cover the pie dish with the scrunched-up pieces of filo pastry, brushing each piece with the melted spread.
Place the pie in the oven and cook for 20-25 minutes until the pastry is crisp.
Serve with the steamed vegetables.
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