Chicken Pie Dinner Lunch All Apple themed Breakfast / Brunch Dessert Dinner Lunch Snacks / Drinks Soups / Sides / Sauces Summary Chicken pie using high and low fibre ingredients Preparation Time: 20 Cooking Time: 45 Total Time: 65 Quantity: 4 High fibre Ingredients 400gm chicken thigh fillets diced 2 tablespoons of olive oil 2 puff pastry sheets 1 large carrot peeled and diced 1 brown onion peeled and diced 2 cloves garlic 1 stick of celery diced 1 cup frozen peas 1 medium size potatoes peeled and diced 1 cup chicken broth 300ml full cream milk ½ cup plain flour 50gm butter 1 egg whisked 2 bay leaves Method Preheat oven to 180C. Line a pie dish with one piece of puff pastry. Prick the base with a fork and cut off excess pastry from edges of the pie dish. Line with grease proof paper and fill with baking beans to blind bake the pastry. Cook in the oven for 10 minutes until golden. Remove from the oven to cool. Remove beans and paper. While pastry is cooking, heat olive oil in a large pan. Add chicken and cook for 5 minutes on high. Remove chicken from the pan and set aside. Add butter to the hot pan. Add diced onion and garlic and bay leaves. Cook for a further 2 minutes. Stir through the flour and allow to cook for 2 minutes. Add the carrots, celery and potato and cook for a further 2 minutes. Slowly add milk and stock and continue to stir to allow the pie filling to thicken and the potato and carrots to soften. Add chicken back to the pan with peas and continue to stir on medium heat for 5 minutes, season with salt and pepper. Fill the pie dish with chicken and vegetable filling. Place the other pastry sheet on top of the filling, cut away any excess pastry and brush with the whisked egg. Cook in the oven for 20-30 minutes until pastry is golden brown. Serve with green salad. Nutrition Type Quantity Fiber 4g Low fibre Ingredients 500gm chicken thigh fillets diced 2 tablespoons of olive oil 2 puff pastry sheets 2 large carrots peeled and diced 2 medium size potatoes peeled and diced 1 cup chicken broth 300ml full cream milk ½ cup plain flour 50gm butter 1 egg whisked 2 Bay leaves Method Preheat oven to 180C. Line a pie dish with one piece of puff pastry. Prick the base with a fork and cut off excess pastry from edges of the pie dish. Line with grease proof paper and fill with baking beans to blind bake the pastry. Cook in the oven for 10 minutes until golden. Remove from the oven to cool. Remove beans and paper. While pastry is cooking, heat olive oil and in a large pan. Add chicken and cook for 5 minutes on high. Remove chicken from the pan and set aside. Add butter to the hot pan. Stir through the flour and allow to cook for 2 minutes. Add the carrot, potato and bay leaves and cook for a further 2 minutes. Slowly add milk and stock and continue to stir to allow the pie filling to thicken and the carrots and potato to soften Add chicken back to the vegetables and heat through for 2-3 minutes. Season with salt and pepper. Fill the pie dish with chicken and vegetable filling. Place the other pastry sheet on top of the filling, cut away any excess pastry and brush with the whisked egg. Cook in the oven for 20-30 minutes until pastry is golden brown. Serve with green salad. Nutrition Type Quantity Fiber 2g