I love a good chicken pie, but it comes at such a high calorie cost I have to avoid them these days. So I was intrigued when Healthy Food Guide came up with a low-calorie makeover. So… does it work? Let’s find out!
It starts with bacon and mushrooms (good start: any chicken pie without those is doomed to failure!).
Off the heat light crème fraîche is mixed in, and suddenly it looks like proper pie filling!
Then it’s into a baking dish.
Then scrumple up sheets of filo pastry on the top and spray with one-cal butter spray.
As a bonus it only took us 45 minutes from starting chopping to sitting down and eating, so we can do this for a mid-week meal!
Fry bacon and button mushrooms.
Add chicken & leaks.
Sprinkle on 25g (1oz) plain (AP) flour.
Add chicken stock, broccoli, peas.
Take off heat and stir in 3 tbsp light crème fraîche.
Pour into baking dish.
Scrumple up filo pastry and put on top.
Bake in hot oven (200c fan) until filo browns (12-15mins).
We served with mash potato (made with left-over crème fraîche) and runner beans.