Chicken and Mushroom Pie

I love chicken pie. I made this version with carrots, celery, courgette and mushrooms. You can add peas or leeks to the pie if you prefer alternative vegetables. The calorie count is higher than my usual recipes posted to this blog. However, this is what I call a 'proper' meal (i.e. over 500 calories) and is very filling. I guess it's not everyday you get to eat pie!

Chicken and Mushroom Pie
Makes 6 slices

Ingredients:

- 560g / 20oz chicken breast

- 280g / 10oz carrots

- 150g / 5oz courgette

- 200g / 7oz celery

- 140g / 5oz mushrooms

- 200g / 7oz onions

- 56g / 2oz margarine, light

- 60g / 2.1oz flour

- ground black pepper

- 480ml / 16floz chicken broth, reduced sodium

- 240ml / 8floz unsweetened almond milk

- 420g / 15oz / 2 pie crusts, unbaked

Method:

Preheat the oven to 425F / 220C. 

In a saucepan, combine chicken, carrots, courgettes, celery and mushrooms. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan, cook the onions in margarine until soft and translucent. 

Stir in the flour and ground pepper. Slowly stir in the chicken broth and almond milk. Simmer until thick.

Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over the top.

Cover with top crust, seal edges. Make several small slits in the top to allow steam to escape.

Bake in the oven for 30-35 minutes, or until pastry is golden brown.

Cool for 10 minutes before serving. ENJOY!

Nutritional Information: