Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Lighter chicken pie
Serves 4
Easy
Prep:
Cook:
This recipe was submitted by Good Food member nerysevans01 and has not been tested by our team.
Skip to ingredients
Units:
- 300g chicken breastcut into cubes
- 2 rashers unsmoked baconcut into small squares
- 1 leeksliced
- 1 carrotsliced
- 450ml chicken stock
- 1 tbsp semi-skimmed milk
- 1 tbsp Dijon mustard
- ½ tbsp salt
- ¼ tsp pepper
- 1 packet or ready-rolled lighter puff pastry
- Frylight oil(to glaze the top of the pastry)
- 1 tbsp plain flour
Method
step 1
Preheat the oven to 200 degrees celsius.
step 2
Fry the bacon in a saucepan over a medium heat until almost crisp. Add the carrot and the leek and saute for around 3 minutes. Then, add the chicken and continue for saute until lightly browned. Add the flour, salt and pepper and stir frequently for 1 minute.
step 3
Slowly add the chicken stock, milk and dijon mustard to the pan and bring to the boil, along with the milk. Stir until thickened. Spoon the mixture into a pie dish, ceramic baking dish or individual ramekins (if making individual pies). Top with the puff pastry, cut to fit the top of the dish. Fold the pastry slightly over the edge of the dish.
step 4
Spray the top of the pie with a few spritz of Frylight Oil. Cut small slits in the pastry dough to allow the steam to be released during cooking. Bake in the oven for 25 - 30 minutes, or until the pie crust is golden. Leave to stand for 10 minutes and serve with peas and broccoli.
