CHICKEN AND VEGETABLE PIE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to Gas Mark 5 / 180°C / 380°F.
- White Sauce: Blend the cornflour with 2 tablespoons of the milk. Heat the rest of the milk and then stir in the cornflour paste. Stir as the sauce thickens and cooks.
- Spray a non-stick frying-pan with cooking spray and stir-fry the chicken until cooked and beginning to brown.
- Mix together the chicken, sauce and vegetables. Transfer to a pie dish.
- Season and cover with the 2 sheets of filo, giving each sheet a quick squirt with the low-fat cooking spray. Crumple up the sheet edges around the pie dish.
- Cut two slits in the top and cook in the oven for 20 minutes or until a light golden brown colour.
INGREDIENTS
- 2 tablespoons cornflour
- 250 ml skimmed milk
- Low-fat cooking spray
- 250 grams boneless, skinless chicken breasts, cubed
- 250 grams jar of petits pois and baby carrots, drained and rinsed
- 9 inches square / 2 filo pastry sheets
- Freshly ground black pepper
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