I LOVE Chicken and mushroom pies, the type you buy at the filling stations. Yes that one’s! you know for a fact that you will have heartburn from eating them and still you end up buying one.
Well unfortunately my hips don’t lie and I had to make a healthy Chicken pie, so we ditch the puff pastry swap it for filo pastry, ditch the cream and use low-fat milk and just to add some flavour and fibre we add some courgettes, served with roasted butternuts on the side…yum.
Serves 6
Chicken Mushroom Pie
500 g Chicken breast, cut into small cubes
2 slices of ham / 125g bacon cubed (optional)
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
15 g flour
350 ml low-fat milk
60 ml flour
2 filo sheets
1 egg
Preheat oven to 220 degrees
Cut chicken into small chunks.
Add oil to your pot and fry onions , garlic, mushrooms and ham / bacon (optional). Add the Chicken and for another 2 minutes.
Add courgettes with the salt and pepper to the pot and fry until mushrooms are just about soft.
Mix the flour with the milk in a cup. Add the flour mixture to the chicken in the pot. Cook for a minute allowing the sauce to thicken while continuing to stir.
Grease an oven dish and pour the chicken filling in it.
Top the chicken filling with the filo sheets. Place the filo sheets roughly onto the pie it don’t need to be neat. Brush with a little beaten egg. Reduce your oven heat to 180 degrees and bake for 15-20 minutes until the filo pastry is browned.
