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Creamy Chicken Pot Pie


Serves 4

Tender chicken cooked in a light creamy mushroom sauce and topped with golden mash. Full of flavour, this is great for leftover chicken.

Per serve: 1330.6kj (316.8cal); 8.5g total fat (3.2g saturated fat); 3.7g fibre


You’ll need

2 cups cooked chicken, skin removed, meat chopped*
1 leek, washed/finely sliced
2 celery stalks, chopped
250gms brown mushrooms, wiped and sliced
1 small can champignons, drained
1 cup chicken stock
1/2 cup low fat evaporated milk
1/2 tsp dry mustard
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 cup fresh parsley, chopped
Olive Oil spray

Mashed Potato Topping
2 medium potatoes, peeled and cubed
1 medium sweet potato, peeled and cubed
2 tsp butter or margarine
1/4 cup low fat milk, heated (you could also use some of the left over evaporated milk if you like)
Salt & pepper

*If you haven’t got any leftover cooked chicken but just have to have this tonight, gently saute or poach 500gms diced or sliced chicken breast.

Let’s go

Heat oven to 180°c and lightly spray four 1.5-2 cup capacity ramekins or bowls (or you could use a pie dish and make one big one). Bring water to the boil and add potatoes and sweet potato. Cook until tender. While potatoes are cooking, heat pan, spray with oil and sauté leek, brown mushrooms and celery until soft. Add chicken, stock, evaporated milk, champignons and herbs. Heat through, season to taste and divide mixture among ramekins.

Drain and mash potatoes adding margarine, milk and seasoning. Dollop mash over chicken mixture and give each little spray with oil. Bake in oven for 30 minutes. Serve with a salad or your favourite veges.

Why it’s good for you
Creamy chicken pies use a lot of butter, oil and cream. This lovely low fat chicken pie uses stock and lite evaporated milk as a base for the sauce. Beautiful!
Per serve: 1330.6kj (316.8cal); 8.5g total fat (3.2g saturated fat); 3.7g fibre


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