Chicken And Vegetable Pie

A nice Chicken and Vegetable Pie that tastes great, offers a good hearty meal full of substance and flavour.

Ingredients

cooking spray
500g skinless chicken breast diced
1 cup each onion diced, capsicum chopped, small broccoli florets, carrot grated
1 cup mushrooms sliced
½ cup frozen peas
½ cup frozen corn kernels
3 cups water
½ cup stock water (kept after cooking vegetables)
3 sachets 98% fat-free spring vegetable cup-a-soup (Continental®)
2 teaspoons salt-reduced chicken stock powder
2 teaspoons cornflour
⅓ cup fresh parsley chopped
½ teaspoon tarragon
½ teaspoon basil
pepper
7 sheets filo pastry

Directions

Brown chicken in non-stick frypan that has been coated with cooking spray. Drain and set aside. Microwave all vegetables except parsley with 1 cup of water on high for 8 minutes, drain, keeping ½ cup of water to add to sauce. In saucepan blend 2 cups of water plus ½ cup vegetable water with soup mix, stock powder and cornflour, stirring until boiled. Add in chicken, parsley, vegetables, tarragon and basil. Pepper to taste. Bring to boil and cook for further 5 minutes. Leave to cool.

Preheat oven 200 C fan forced.
Coat a 20cm pie dish with cooking spray. Fold out filo pastry sheets, cut each sheet in half (8 for base, 6 for top). Layer a pie dish with 8 cut sheets of pastry, in a rotating fashion, spraying with cooking spray between each sheet. Spoon chicken mixture on top of layered pastry. With remaining sheets, repeat layering process, crinkle edges together, spray with cooking spray. Cut a small slit in top of pastry. Cook 30-35 minutes or until golden brown. Serve immediately as pastry will soften when left. To crisp again either place back in oven or under grill.

VARIATION: ADD 2 TEASPOONS CURRY POWDER TO FILLING FOR CURRIED CHICKEN PIE.

Nutritional Information
PER SERVE
FAT TOTAL 4.2g
SATURATED 1.3g
FIBRE 5.7g
PROTEIN 24.2g
CARBS 24.2g
SUGAR 9.5g
SODIUM 427mg
KILOJOULES 996 (cals 237)
GI RATING Medium

FROM SYMPLY TOO GOOD TO BE TRUE BOOK 1
SERVES: 6