Skinny Chicken Pie
This is called Skinny Chicken Pie because there's no where near enough pastry to be classed as a proper pie! I usually make a shortcrust pastry case, fill it and then add a shortcrust top...BUT that's why I've had to rejoin fat club 😂
This still tastes really good though...it's full of fresh ingredients, plenty of veg and you still get a a slice of the good stuff on top!
To make the skinny pie, you will need:
2 chicken fillets, cut in to bite sized chunks
1 celery stick, finely sliced
2 carrots, peeled and sliced
4 slices of bacon, fat removed and diced
1 large leek, trimmed and sliced
1 chicken stock cube, dissolved in 1 pint of boiling water
1 tsp of English mustard
3 sprigs of fresh thyme - pull off the leaves, that's all you'll be using
Cornflour
Salt and pepper
Jus-Rol Puff Pastry squares. Allow half a square per person
To a large frying pan, add chicken, carrots, bacon, celery, leeks and thyme. Allow this to cook and the chicken to get a bit of colour.
Stir in the English mustard and the chicken stock and leave to simmer on the hob. Stir it occasionally to prevent sticking.
While the pie filling is cooking, cut a pastry squares in half and give it a bit of a roll to stretch it - if
making the pie in individual dishes. If you're making a larger pie to divide up once cooked, don't cut the pastry, just roll it to make it a little larger.
After about 10 minutes, season the pie filling with salt and pepper. Next, add a couple of teaspoons of cornflour with water and add a little bit at to the chicken. Give it a stir and add more cornflour if needed.
Divide the pie filling in to your pie dish(es), top with the pastry, brush with beaten egg and cook in the oven. I cooked mine for about 20 minute on 190*c. Keep an eye on it though so it doesn't burn.
I served mine with green beans and tenderstem broccoli.
This still tastes really good though...it's full of fresh ingredients, plenty of veg and you still get a a slice of the good stuff on top!
To make the skinny pie, you will need:
2 chicken fillets, cut in to bite sized chunks
1 celery stick, finely sliced
2 carrots, peeled and sliced
4 slices of bacon, fat removed and diced
1 large leek, trimmed and sliced
1 chicken stock cube, dissolved in 1 pint of boiling water
1 tsp of English mustard
3 sprigs of fresh thyme - pull off the leaves, that's all you'll be using
Cornflour
Salt and pepper
Jus-Rol Puff Pastry squares. Allow half a square per person
To a large frying pan, add chicken, carrots, bacon, celery, leeks and thyme. Allow this to cook and the chicken to get a bit of colour.
Stir in the English mustard and the chicken stock and leave to simmer on the hob. Stir it occasionally to prevent sticking.
While the pie filling is cooking, cut a pastry squares in half and give it a bit of a roll to stretch it - if
making the pie in individual dishes. If you're making a larger pie to divide up once cooked, don't cut the pastry, just roll it to make it a little larger.
After about 10 minutes, season the pie filling with salt and pepper. Next, add a couple of teaspoons of cornflour with water and add a little bit at to the chicken. Give it a stir and add more cornflour if needed.
Divide the pie filling in to your pie dish(es), top with the pastry, brush with beaten egg and cook in the oven. I cooked mine for about 20 minute on 190*c. Keep an eye on it though so it doesn't burn.
I served mine with green beans and tenderstem broccoli.
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