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Chicken and vegetable pie

60 mins
cals:
312
Protein:
40g

method:

  1. Preheat the oven to 200 degrees
  2. Chop up your chicken into small pieces and add to a frying pan with 1 cal cooking spray, cook until white
  3. Now finely cop up your vegetables and once the chicken is cooked add the vegetables into the pan to soften and leave for approx 8 mins
  4. In a separate saucepan, heat and melt the butter on a low heat, gradually whisk in your chicken stock, milk and flour to thicken and then finally the parsley. Continue to whisk until smooth and thick.
  5. Now add your chicken and vegetables into a baking dish and top with your sauce
  6. To finish, add the pastry sheet over the top of the dish and brush with egg yolk before placing in the oven for 30 -40 mins.

Serves 4, calories based on 1 serving.

IngredientS:

  • 600g boneless ans skinless chicken breasts
  • 400ml dissolved chicken stock
  • 1 tbsp olive oil
  • 1 large onion
  • 2 carrots
  • 1 leek
  • 60g unsalted butter
  • 60g plain flou
  • 300ml milk
  • 1tsp parsley
  • Ready made puff pastry sheet

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