Chicken and mushroom potato-topped pie
Time to make: 45 mins
( Hands-on time: 20 mins )
Total cost: $ 34.80 / $ 5.80 per serve
(at time of publication)
Nutrition Info.(per serve)
1 tablespoon oil, plus oil spray
1 green capsicum, sliced
3 cups mushrooms, halved
2 tablespoons plain flour
1/2 teaspoon Tuscan seasoning
1 1/2 cups reduced-salt chicken stock
1 1/2 cups trim milk
1/4 cup cornflour
300g cooked chicken breast, diced
2 carrots, sliced
700g potatoes, boiled and mashed
2 tablespoons reduced-fat spread
2 parsnips, boiled and mashed
1/4 cup fresh parsley, chopped
1/3 cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped
2 cups frozen peas or spinach, or combination
Total fat 19g
Saturated fat 6g
Dietary fibre 11g
1 Heat oil in a non-stick pan and cook capsicum and mushrooms with seasoning until softened, adding a little oil spray if necessary.
2 Stir in flour and cook for a few minutes. Add stock and ¾ of the milk, a little at a time, stirring over a gentle heat as the sauce thickens. Mix remaining milk with cornflour to make a paste. Add the paste to pan and stir until thickened. Add chicken and carrots. Heat for 5 minutes, stirring.
3 Preheat oven to 180°C. Spoon the chicken mixture into a pie dish. Mix the pie topping ingredients together. Season and spread over the chicken. Use a fork to make a pattern on the top of the potato. Bake for 25 minutes, or until lightly golden. Sprinkle with fresh parsley and serve with vegetables.
Make it gluten free: Use gluten-free gluten free flour and check Tuscan seasoning, stock and cornflour are gluten free.
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