chicken pie recipe
Nothing says winter comfort food more than chicken pie. There’s just something so warming and delicious about crisp pastry and creamy hot filling. It just makes you feel all cosy on the inside.

The main problem with pie, is that it’s usually laden with excess kilojoules and not a great source of nutrients (vitamins & minerals). How nutritious chicken pie is, obviously has a lot to with how it’s made and I believe that the best pies are packed full of vegetables, tasty winter flavours from fresh herbs and have just a small amount of crispy pastry.  Serve it with a large green salad or steamed vegetables and you’ve got yourself a winner of a meal.

So never fear pie lovers. Our chicken and vegetable pie is packed full of goodness and flavour, all for less than 400 calories!

chicken pie recipe

Tasty Chicken Pie

5 from 1 vote
Recipe Serves 4 people
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine The Plate Model

Ingredients
  

  • 500 g chicken, thigh cut into 2cm pieces
  • 1 tbsp oil, olive
  • 1 leek green section removed and thinly sliced
  • 1 carrot diced into 1cm pieces
  • 1 capsicum, red diced into 1cm pieces
  • 3 shallot thinly sliced
  • 250 g mushroom, button sliced
  • 2 tbsp flour, white, plain
  • 1 cup stock, chicken
  • ½ tbsp rosemary, fresh finely chopped
  • ½ tbsp thyme, fresh finely chopped
  • ¼ cup cream, Philadelphia, for cooking
  • 2 tsp mustard, wholegrain
  • 1 sheet pastry, puff, ready made, reduced fat
  • ½ tbsp milk, any

Instructions
 

  • Heat half the oil in a large saucepan or deep frying pan. Cook the chicken in batches until just golden. Remove from the pan and set aside.
  • Heat the remaining oil in the same pan. Add the leek, carrot, capsicum, shallots and mushrooms and cook for about 5 minutes, stirring regularly, until the leek and mushrooms become soft. Add the chicken back into the pan.
  • Add the flour and cook over medium-high heat for 1 minute. Dissolve the chicken stock powder into the water and add to the pan, along with the rosemary and thyme. Bring to the boil and simmer uncovered for about 15 minutes or until the liquid begins to thicken.
  • Add the cream and wholegrain mustard and stir to combine.
  • Spoon the mixture into four individual ramekins. Divide the puff pastry sheet into quarters and top each ramekin with pastry. Brush lightly with milk and bake in a moderate oven for about 15 minutes or until pastry is just browned. Serve with a fresh green leafy salad.
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