 Mid-week Chicken Pie
Preparation Time: 10 minutes
Cooking: 15 minutes
Serves: 6
Full of fresh vegetables, succulent British chicken and with a tangy tomato filling, this wholesome pie is surprisingly quick and easy to make.
Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently-inspected British farms. Or ask your butcher if it’s British.
Ingredients
4 skinless British chicken fillets cut into chunks
2 tsp olive oil
1 leek, thinly sliced
600g ready made tomato and mascarpone pasta sauce
125g button mushrooms, halved
125g red pepper, cored, seeded and sliced
1 x 375g ready rolled puff pastry
Beaten egg, to glaze
Potatoes and vegetables, to serve
Tip: Any tomato based pasta sauce will work with this recipe.
Method
1 Preheat the oven to 220°C / 425°F / Gas mark 7.
2 Roll out the pastry onto a floured board. Cut 6 oval shapes and place on a baking sheet. Score the pastry with a sharp knife and brush each shape with the beaten egg.
3 Place them in the oven and bake for 15 minutes or until browned and puffed up.
4 While the pastry is cooking, heat the oil in a large frying pan on a medium heat. Add the chicken and leeks and cook for 5-6 minutes or until lightly browned.
5 Add the mushrooms and red pepper and cook for a further 3 minutes. Pour over the tomato sauce and continue heating gently for 5 minutes.
6 Spoon the chicken mix onto the serving plates and top with the pastry lid. Serve with potatoes and a selection of vegetables.
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Nutritional Information
| Calories |
408kcal |
130kcals |
| Protein |
26.7g |
8.5g |
| Carbohydrates |
31.8g |
10.2g |
| Fat |
20.8g |
6.6g |
| Saturated Fat |
8.5g |
2.7g |
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