Chicken and vege pan pie
- ¾ cup (120g) polenta
- 1 cup (130g) flour
- 120g reduced-fat spread
- 1 egg
- oil spray
- 400g lean cooked chicken, diced
- 2 carrots, sliced
- 1 onion, sliced
- 2 cups sliced mushrooms
- 1 teaspoon dried tarragon
- 670g passata
- 2 heads broccoli
- 4 carrots
- 1 ½ cups snow peas
1 Mix flour, polenta and a pinch of salt together in a bowl. Add spread and rub in until mixture resembles breadcrumbs. Add egg to mix with enough cold water to bind. Turn onto a floured surface and knead for a few minutes. Wrap and chill for 30 minutes before using.
2 Preheat oven to 180ºC. Meanwhile, to prepare pie filling, lightly grease a pan pie dish. Cook onion in oil spray until softened. Add mushrooms and cook for a few minutes with tarragon. Place in pie dish passata and chicken.
3 Roll out pastry on a lightly floured surface large enough to be pie top. Cover filling with pastry. Prick surface several times with a sharp knife to allow steam to escape. Cook for 25-30 minutes until pastry is golden brown.
4 Steam vegetables and serve with pie.
Nutrition Info (per serve)
Total fat 21g
Saturated fat 4g
Dietary fibre 11g
Make it gluten free: Use gluten-free flour.
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