Chicken Pie

I love this chicken pie, filled with healthy goodness. Great on a cold night, or as a hearty lunch.

If you love chicken, then you will love this dish.

Serves 8.

Ingredients:

• 1 sheets puff pastry

• 700 grams chicken thigh fillets, fat removed, 1 to 2 cm cubed

• 1 & ½ litres tap water

• 2 leeks diced

• 2 cloves garlic crushed

• 1 tablespoon olive oil

• Olive Oil spray

• 1 Carrot diced

• 1 cup frozen peas

•   1 cup tin corn, drained

• 2 tablespoons plain flour

• 3/4 cup light and creamy carnation milk

Method.

1.      Preheat oven to 180-degree Celsius Fan Forced

2.      Place raw chicken in a wok/ pan and cover with enough water so that the chicken is submerged. Bring water to just before the boil than simmer gently for 15 to 20 minutes until chicken is cooked through, set aside.

3.      Spray a pie dish with olive oil spray, set aside.

4.      In a microwave dish, place carrots and peas and cover with a cup of water and microwave for 2 minutes, set aside.

5.      Save 1 cup of water from the chicken and store remaining water in a container to freeze (this is good chicken stock and can be saved for another dish in the future.)

6.      Mix the 1 cup of chicken stock with 1 cup of carnation milk, set aside. (Makes a milky mixture)

7.      Remove chicken from pan. In the same wok/ pan, add leeks and garlic and fry in a little bit of olive oil until translucent, then add flour and cook for another minute, take off heat. Gradually add the milky mixture and stir until mixed through and creamy, removing the lumps of flour then replace back on a gentle heat until sauce thicken a little.

8.      Add vegetables (corn, peas and carrots) and mix though sauce, add cooked chicken. Once heated through, add the chicken mixture into the pie dish and season with salt and pepper.

9.      Cover chicken mixture with puff pastry. Press all sides down firmly onto dish with your thumb and decorate edges with a fork.

10.   Then take same fork and prick the top of the pastry 3 to 4 times. This will allow the steam to escape during baking.

11.   Bake in oven for 45 minutes or until pastry is golden.

12.   Serve with a side of mashed or baked potatoes, steamed beans and broccoli and a salad.

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Nutritional analysis per slice

Energy:                340 Cals/ 1422kJ

Carbohydrate:                         20g

Protein:                                      29g

Sugars:                                       7g

Fat:                                           16g

Saturated fat:                             5g

Fibre:                                          5g

Sodium:                               229mg