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.


 

 

NEXT ON FOOD24X

Spiced quince ice cream

2015-02-27 10:19
 
 

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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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