Ingredients
to oil spray
2 tsp olive oil
400g chicken breast
finely diced
1 onion
medium, finely chopped
2 stalk celery
finely chopped
1 carrot
large, finely chopped
½ cup frozen peas
thawed
1 tsp sage
2 wholemeal flour
1 cup chicken stock
liquid
1 cup skim milk
6 filo pastry sheets
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 baking tray
- 1 shallow pie dish
- 1 large non-stick frying pan
Instructions
- Heat oven to 200°C (180°C fan-forced) and add a baking tray (sometimes the pies dribble over the side so the baking tray is only there to keep your oven clean). Spray a shallow pie dish with cooking oil.
- Heat a large non-stick frying pan to medium-high heat, add oil, chicken, onion, celery and carrot. Cook for 6-8 minutes until vegetables have softened.
- Add peas, sage and flour and stir through to ensure flour has been incorporated.
- Add stock and milk and simmer until sauce thickens (about 5 minutes).
- Check for seasoning and transfer mixture to pie dish.
- Spray filo pastry with oil and scrunch into balls, placing on top of chicken mixture.
- Bake for 20-25 minutes until filo is golden brown.
Notes
Tip
This lovely pie is creamy and filling yet light. The filling is packed with vegetables, lean chicken breast and a thick creamy sauce using low-fat milk – not a skerrick of cream in sight! The normal higher fat puff pastry or short crust pastry has been replaced with low-fat filo which is light, crispy and really tasty.
Variation
Add chopped leeks and a little chopped ham to the chicken filling for a different flavour.
