Photo of Chicken, leek and mushroom pie by WW

Chicken, leek and mushroom pie

9
8
8
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
Chicken pie doesn't get easier than this. Just shred, mix and bake.

Ingredients

skim milk

1½ cup(s), (375ml)

cornflour

1½ tbs

olive oil

1 tbs

leek(s)

1 whole, trimmed, thinly sliced

mushrooms

200 g, button, sliced

Skinless chicken breast, grilled or barbecued

250 g, shredded

reduced-fat puff pastry

1 individual, frozen, just thawed

Instructions

  1. Place the milk in a small saucepan over medium heat and bring to a gentle simmer. Mix the cornfl our with 2 tablespoons of water in a small bowl until smooth. Stir into the milk. Cook, stirring, for 3-4 minutes or until the sauce thickens and comes to the boil. Set aside.
  2. Heat half the oil in a large frying pan over medium heat. Cook the leek, stirring, for 4 minutes or until soft. Set aside. Heat the remaining oil over medium-high heat. Cook the mushroom, stirring, for 2 minutes or until soft. Remove from the heat. Stir through the leek, sauce and chicken until combined. Season with salt and pepper. Divide between four 1-cup (250ml) capacity ovenproof ramekins. Place in the fridge to cool.
  3. Preheat oven to 200˚C. Cut the pastry sheet into 4 squares. Top each ramekin with pastry, pressing the edges with a fork to seal. Place on a baking tray. Bake for 20 minutes or until golden.

Notes

SERVING SUGGESTION: salad of mixed leaves.

Start eating better than ever!