Free Healthy Recipe - Chicken and Leek Pie

Low GI, Low sugar

This pie is a real crowd pleaser in winter. Once made, you can simply pop it in the oven to heat through and voila serve to your guests with the minimum of fuss.

Ingredients

50 g butter

2 leeks thoroughly washed, and sliced

600 g chicken thigh, cut into chunks

60 ml white wine

50 g flour

400 ml chicken stock

60 ml cream

2 sprigs thyme

½ tsp salt

¼ tsp pepper

1 sheet pastry

1 egg beaten

Method

Preheat your oven to 200°C (180°C fan).

In a large pan, melt the butter and sauté the leeks until soft.
Add the diced chicken and cook until browned.
Pour in the white wine to deglaze for 3 - 4 minutes
Stir in the flour and cook for 2 minutes.
Gradually add the chicken stock, stirring continuously until the sauce thickens.
Add the cream and season with salt and pepper.
Transfer the mixture to a pie dish.
Cover with puff pastry, sealing the edges.
Brush the top with beaten egg.
Bake for 40 -50 minutes or until the pastry is golden brown and the filling is bubbling.
Serve with green beans and potatoes

Makes 4 servings

Prep Time:	30 mins
Cooking Time:	50 mins
Ready in:	80 mins
Suitable for:
Dinner, Lunch

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Nutritional Information - Per Serve
Kj	2456 kj
Calories	587 kcal
Fat	37 g
Saturated Fat	19 g
Total Carbohydrate	26 g
Total Protein	33 g
Fibre	2 g

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