With temperatures dropping, snow settling and the countdown to Christmas in full swing, it’s officially pie season!
WW have recently launched their Feel-Good Food cookbook, which is jam-packed with hundreds of healthy and delicious recipes to give you loads of fresh inspiration for cooking and baking.
The cookbook features a creamy chicken and veg pie which will help bring some warmth to these freezing cold nights.
Creamy chicken & veg pie
A delicious, all-time favourite comforting chicken pie, feel free to mix up the vegetables, mushrooms and leek work well too.
Prep: 15 minutes
Cook: 55 minutes
Serves: 8
Ingredients:
4 x 165g skinless chicken breasts, cut
into bite-size chunks
1 tablespoon low-fat spread, plus 2
teaspoons
4 celery sticks, diced
4 carrots, chopped
1 onion, diced
3 tablespoons plain flour
500ml chicken stock, made with 2 stock
cubes
100g peas
60g half-fat crème frâiche
1 tablespoon fresh thyme, chopped
320g ready rolled light shortcrust pastry
sheet
1 egg, beaten
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Season the chicken with salt & pepper. In a large saucepan, melt 1 tablespoon of spread over a medium-high heat, add the chicken and cook for 5 minutes, until the chicken is just cooked through. Using a slotted spoon, transfer the chicken to a bowl and set aside.
- Melt the remaining spread in the same pot over a medium-high heat. Add the celery, carrots and onion and cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
- Reduce the heat to a medium, sprinkle the vegetables with the flour and cook for 1 minute, stir in the stock and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes.
- Add the peas, crème frâiche and thyme then season. Simmer for 8 minutes, until the mixture thickens and the vegetables are just tender. Stir in the chicken and any pan juices and cook until heated through.
- Transfer the chicken mixture into a 2-litre pie dish. Unroll the pastry over the top of the filling and crimp the edges against the side of the dish, letting the edges hang over the sides of the dish.
- Brush the egg over the pastry and make a few holes in the top to allow the steam to vent. Bake for 25-30 minutes, until golden.
Per serving: 326 Kcal, 29g Carbohydrate, 6g Sugars, 25g Protein, 12g Fat, 5g Saturates, 3g
Fibre, 1.5g Salt
Featured Photo by Nathan Dumlao on Unsplash
