I didn’t find Speedy Chicken and Vegetable Pot Pies from the Hairy Dieters particularly speedy. Nor did they remind me of pies. But apart from that, this chicken and vege recipe is a decent feed and just 267 calories per portion.
The filo pastry topping is a clever, lighter way to create a pie-like crunch when you bite into it, but let’s not get carried away, this definitely isn’t a pie in the conventional sense. I couldn’t be arsed to divide the filling into 4 individual pie dishes – that might have accounted for why it took much longer than the suggested 24 minutes of cooking time to ensure the 500ml of chicken stock had sufficiently reduced down.
Recipe: Speedy Chicken and Vegetable Pot Pies
Calories: 267 per portion
Book: Hairy Dieters – Eat for Life
Prep time: Approx 20 minutes
Cooking time: Approx 25 minutes
- 2 rindless lean smoked back bacon rashers
- Oil, for spraying
- 150g button mushrooms (wiped and halved)
- 1 slender leek (trimmed and finely sliced)
- 2 skinless boneless roast chicken breasts (about 200g, cut into small pieces), or lean leftover chicken
- 25g plain flour
- 500ml chicken stock (made with 1 stock cube)
- 150g broccoli (cut into small florets)
- 75g frozen peas
- 2 tbsp half-far crème fraiche
- 3 sheets of filo pastry (each about 45g)
- Flaked sea salt
- Ground black pepper
Cost per portion: Approx £1.04
Preheat the oven to 220°C/Fan 200°C/Gas 7. Trim any visible fat off the bacon rashers and cut them into strips about 1.5cm wide. Mist a large non-stick saucepan with oil and place it over a medium heat. Add the bacon to the pan, then stir in the mushrooms and cook for 4 minutes, stirring regularly until they are beginning to brown.
Add the leek and chicken and cook for 1 minute more, stirring. Sprinkle over the flour and cook for a few seconds before gradually adding the stock, just a little at a time.
Bring to a simmer and season well with a pinch of salt and lots of freshly ground black pepper. Add the broccoli florets and peas and bring the water back to a simmer. Cook for 4 minutes, while stirring, until the sauce thickens, then remove from the heat and stir in the crème fraîche.
Divide the mixture between 4 individual pie dishes – each will need to hold about 350ml. Spray each sheet of filo pastry with oil and cut them into 4 wide strips. Working quickly, top each dish with 3 strips of the filo, oiled-side up, crumpling and scrunching them loosely as you go.
Place the dishes on a baking tray and bake the pies in the centre of the oven for 12–15 minutes or until the pastry is golden brown and the filling is hot and bubbling.