Light chicken pie

Light chicken pie Food Recipe

500 g chicken breast (chopped)
1 tbs olive oil
2 carrot (chopped into pieces)
1 medium onion (finely chopped)
1/4 cup plain flour
2 1/2 cup reduced fat milk
1 cup frozen peas
1 sheet reduced-fat puff pastry
4 salad (*to serve)


Preheat oven to 180C (160C fan-forced). Pan-fry chicken breast in a little olive oil until cooked. Set aside.

Add a little more oil to a clean pan, and over medium heat, cook onion and carrot. Add flour and then gradually stir in milk. Cook until mixture thickens. Add peas until heated through. Remove from heat.

Add chicken back to the mix and pour into a pie dish.

Brush pastry with a little olive oil and cut or mould to fit the top of the pie. Bake for 20-25 minutes or until lightly browned. Serve with salad.