x

Call us

We'll call you

Fill in the form below and we’ll call you.

Our Address

Building 8, Forest Central Business Park,
49 Frenchs Forest Road,
Frenchs Forest NSW 2086

MHQ Kitchen – Family chicken pot pie

Family chicken pot pie

Serves 4-6

This healthy winter warmer pie recipe will quickly become a family favourite - just don’t tell them how healthy it is.

Pot pies have a lot less pastry than regular pies as they only have a topping, not a base. And this easy to make pastry uses light olive oil instead of butter, which is so much healthier than using puff pastry and shortcrust pastry.

The creamy filling is made with light milk instead of cream and has four different vegetables. If you serve this pie with steamed veggies and mash you’ll get more than 6 servings of veggies in the one meal!

Lean protein, at least four servings of vegetables, olive oil and dairy all in a one pot meal - what’s there not to love about this family-friendly pie!

Ingredients

1 cup of chicken stock
1 cup light/low fat milk
½ cup plain flour
2 tbsp light olive oil
500 gm chicken breasts, cut into chunks
1 onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
1 clove of garlic, minced or finely chopped
1 cup frozen peas
½ tsp salt
pepper to taste

Pie crust ingredients

1 ⅔ cups plain flour
¼ teaspoon salt
⅓ cup light olive oil (or vegetable/canola/sunflower oil)
⅓ cup milk
Egg wash (one egg yolk mixed with 1 tsp water)

Filling method

1. Preheat the oven to 200°C (180°C fan forced)

2. Grease a 22cm pie dish or a small baking dish.

3. Heat the 1 tbsp oil in a large frying pan with deep sides over medium high heat and saute onion, carrot and celery until soft and translucent.

4. Remove vegetables from the pan.

5. Add chicken to pan and 1 tbsp oil.

6. Increase heat to high and stir until chicken is browned all over.

7. Return veggies to the pan and add garlic, peas, chicken stock, salt and pepper.

8. Simmer, uncovered until filling is thick and pour into the prepared pie dish.

Pastry and assembly

1. Combine flour, salt, oil and milk and stir to combine into a dough.

2. Place between 2 sheets of baking paper and roll out into a circle large enough to cover the top of the pie dish

3. Brush rim of pie dish with egg wash.

4. Gently remove pie crust from paper and place onto pie.

5. Trim overhanging crust, pressing down edges and brush with egg wash.

6. With a sharp knife, poke about a dozen holes in the top to release steam.

7. Bake for 25 minutes or until golden brown

8. Serve with mashed potatoes and steamed veggies or enjoy as is!