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Photo of Frying pan chicken pie by WW

Frying pan chicken pie

5
3
3
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
6
Difficulty
Easy

Ingredients

green shallot(s)

8 individual, French variety, halved

skinless chicken breast

600 g, fat trimmed, cut into 3cm chunks

mushrooms

250 g, sliced

light cooking cream

2 tbs

reduced-fat puff pastry

122 g, (1 sheet with 18% discarded)

garlic

1 clove(s), finely chopped

dried herbs

1½ tsp, mixed variety

plain flour

¼ cup(s), (35g)

chicken stock cube

1 individual, to make 300ml of stock

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 190°C. Lightly spray a medium non-stick ovenproof frying pan or casserole (about 20cm in diameter) with oil and heat over medium heat. Cook eschallots and garlic, stirring occasionally, for 2-3 minutes or until just browned.
  2. Increase heat and add chicken, mushrooms and herbs. Cook for 8-10 minutes or until golden.
  3. Reduce heat. Sprinkle over flour and stir to combine. Gradually stir in stock, then simmer for 3-5 minutes or until thickened.
  4. Remove pan from heat and stir through cream. Season with salt and pepper. Cool slightly, then cover with pastry, trimming and discarding excess pastry.
  5. Make a small hole in middle of pie for steam to escape. Bake for 30-40 minutes or until risen and golden. Serve.

Notes

TIP: To make peeling the shallots easier, put them in a colander and pour over a kettle of boiling water to loosen their skins. The pie filling can be frozen in an airtight container for up to 2 months.

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