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Lighter Chicken, Bacon and Leek Pies

Poach chicken in milk, sauté vegetables and bacon, combine in a light sauce, and bake under puff pastry lids.

Healthy Chicken Dinner Pie Low Calorie

Estimated Nutrition

Calories

344

kcal / serving

688 kcal total

Carbs

12g

per serving

24 g total

Fat

14g

per serving

28 g total

Protein

41g

per serving

82 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Puff Pastry

Reduced-calorie ready rolled

Dairy

200

Semi-Skimmed Milk

For poaching

7.5

Semi-Skimmed Milk

Extra for glazing

GrainsCereals

tbsp

Plain Flour

Meat

200

Chicken Breast

piece

Bacon Medallions

Sliced into small pieces

NutsSeeds

piece

Bay Leaf

OilsFats

spray

Oil

Low-calorie spray oil

Vegetables

0.25

piece

Onion

Peeled

200

Button Mushrooms

Large ones cut in half

piece

Leek

Chopped

serving

Broccoli

Steamed, to serve

Method

Simmer chicken breast in a small pan with 200ml milk, onion, and bay leaf for 15 minutes.

Preheat the oven to 180°C.

Roll out 100g pastry and cut two lids to fit the individual pie dishes.

Press excess pastry strips onto dish edges and cut a cross in lids.

Fry bacon until brown, then add mushrooms and 1 tablespoon of water for 3 minutes.

Add chopped leeks and cook for 5 minutes until softened.

Remove chicken, strain and reserve the milk, then chop chicken into bite-sized pieces.

Stir chicken and flour into the vegetables and cook for 2 minutes.

Gradually stir in the reserved poaching milk until the sauce thickens slightly.

Transfer the mixture to pie dishes and top with pastry lids.

Brush with extra milk and bake for 25 minutes until golden-brown.

Serve immediately with steamed broccoli.

made with
a toodle. project