This pie is light, simple, healthy and lovely on a cold night. It cuts down on fat by having a low fat filling and only using pastry for the top, and not for the sides and bottom. If you like your creamy pies, add a few dollops of low fat cream to the filling before placing in the pie dish.
Ingredients 250g chicken breast
1 brown onion
1 sheet low fat puff pastry
½ cup chicken stock
1 tbsp wholegrain mustard
Preheat oven to 200°C and remove puff pastry from freezer to thaw.
Peel the potatoes and put into a pot. Fill with water and place on the stovetop over high heat. Bring to the boil.
Meanwhile, cut any fat from the chicken breasts and chop into 2-3cm pieces. Put aside. Chop the leek and dice the onion. Place in a non stick frypan on high heat, with half of the stock. Once softened, add the chicken. Remove from the heat when just cooked through and place in a large bowl.
Check the potatoes are ready by inserting a skewer or small knife into one. Drain, and chop into 2cm pieces. Add to the bowl.
Pour over the rest of the stock and the mustard. Stir through and season to taste with salt and pepper.
Place baking paper in a small ovenproof dish. Pour in the chicken and leek mixture and flatten with a wooden spoon. Cut away the edges of the baking paper and place the puff pastry sheet over, using your fingers to seal the edges.
Place in the oven for 10-15 minutes or until golden brown. Serve.
We cooked a double batch of pie filling and used the leftovers for lunch the next day. We added half a head of raw cauliflower, chopped finely, and a splash of white wine vinegar. By eating cauliflower raw, it retains more of its anti-cancer properties, vitamins, minerals and other nutrients, particularly sulforaphane and vitamin C. It's delicious!