Free Healthy Recipe - Chicken, Leek and Pea Pies

Dairy free, Low GI, Low sugar

Pies don't have to be laden with saturated fat and gristle! These delicious pies are packed full of veggies and are perfect on a cold winters day.

2 tbsp olive oil
600 grams chicken - organic, free-range boneless thighs, fat trimmed and cut into chunks
2 leeks sliced
2 tb spelt, flour, wholemeal
1 tbs mustard, Dijon
¼ cup verjuice
½ cup peas
pinch sea salt
peppercorns cracked to taste
2 tbsp thyme, leaves
1 sheet puff pastry, frozen
1 eggs beaten

Preheat oven to 180°C.

Heat 1 tbs of olive oil in a frypan. Brown the chicken in batches.

Remove chicken from pan and set aside.

Heat remaining oil, add the leeks, and sauté for 5 minutes. Stir the flour through the leeks and cook for 1 minute. Whisk the stock into the leek mixture to make a smooth sauce; continue to stir as you add the mustard and verjuice. Stir in peas. Season with salt, pepper, and thyme leaves; remove from heat.

Divide the chicken evenly into 4 small pie dishes. Spoon sauce over the chicken. Cut the pastry into quarters and cover the top of each pie dish with pastry, pressing down around the edges. Using a sharp knife, make a cross incision in the centre of each pastry lid. Brush the pastry with egg.

Transfer pie dishes to a baking tray and bake in oven for 25 minutes.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 40 mins
Ready in: 60 mins

Suitable for:
See also:
Broccoli and Carrot with Toasted Sesame Seeds
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Nutritional Information - Per Serve
Kj 2110 kj
Calories 504 kcal
Fat 30 g
Saturated Fat 5 g
Total Carbohydrate 22 g
Total Protein 34 g
Fibre 3 g

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