Healthy chicken pie

Lower in calories but full on flavour!
 

Recipe from: 8 February 2012
Preparation time: 10 min
Cooking time: 30 min
 
 

Ingredients

 
  • 500
    g
    chicken breast- cut into cubes
  • 125
    g
    bacon- cubed
  • 5
    ml
    olive oil
  • 1
    medium onion- chopped
  • 1
    garlic glove- chopped
  • 250
    g
    mushrooms- chopped
  • 4
    courgettes- grated
  • 1.25
    ml
    salt
  • 5
    ml
    freshly ground pepper
  • 47
    g
    flour
  • 350
    ml
    low-fat milk
  • 2
    sheets phyllo pastry
  • 1
    egg-beaten
 
 

Method

 
Preheat oven to 220 degrees Celsius and grease an oven-proof dish.

Cut chicken into small chunks. Add oil to a pot and saute' onions , garlic, mushrooms and bacon. Add the Chicken to cook through and then the courgettes with the salt and pepper.

Mix the flour with the milk in a cup. Add the mixture to the chicken in the pot. Cook for a minute allowing the sauce to thicken while stirring continuously.

Once thickened, pour the chicken filling into the prepared dish. Top the chicken with the phyllo sheets in a rustic fashion.  Brush with a little of the egg. Reduce oven heat to 180 degrees Celcius and bake for 15-20 minutes until the pastry is golden brown.

Reprinted with permission of Daily Dose of Fresh. To visit Daily Dose of Fresh's blog, click here.


 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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