Try Nadia's take on a classic chicken pie that is surprisingly low in calories.
Ingredients
- 1 tbsp oil
- 2 large leeks, sliced
- 2 carrots, sliced
- ½ garlic clove, crushed
- A large handful of button mushrooms
- ½ pint chicken stock (made from concentrate)
- A small pinch of salt and pepper
- 4 skinless chicken breasts, cubed
- 2 tsp cornflour mixed with 2 tbsp cold water (to make a paste)
- 2 tbsp light cream of half fat crème fraiche
- 1 tsp Dijon mustard (optional)
- 4 sheets of filo pastry
- 1 tbsp light butter, melted
- 200 g7 oz peas, boiled
- 4 medium potatoes boiled, mashed and seasoned to taste
Method: How to make Crafty chicken pie
Preheat the oven to 180°C/Gas 4.
Heat the oil in a non-stick frying pan and fry the leeks and carrots until softened (if it feels like they need more oil just add a couple of tbsps of stock instead). Add the garlic and mushrooms and stir for 30 seconds. Next pour in the stock, season well and bring up to a simmer. Add the chicken and simmer until just cooked through, this should take about 5 minutes (be careful not to overcook the chicken at this point as it will carry on cooking in the oven).
With a slotted spoon put the chicken into a pie dish (I like to do individual ones because it feels like I get more!) Meanwhile bring the sauce up to the boil and stir in the cornflour paste, stirring continuously until combined.
Reduce the heat and stir in the cream/crème fraiche and mustard. Pour the mixture over the chicken in the pie dish and top with filo pastry, brushing in between each layer with a teeny bit of butter.
Pop into the oven and bake for 8-10 minutes or until golden brown. Serve with mash and peas - yum!
