These individual pies are a complete meal in themselves and very filling. Using the filo pastry reduces the fat content dramatically but you could use puff pastry for a more tradition crust.
Chicken Corn and Broccoli Pie
ProPoints per serve: 9
750 grams chicken breast, fat removed, diced
1 leek, thinly sliced
2 garlic cloves, crushed
1/2 cup dry white wine
2 cups chicken stock
2 tablespoons dijon mustard
1 tablespoon dried thyme leaves
1 1/2 cups corn kernels
2 cups broccoli florets
2 cups skim milk
1/4 cup water
2 tablespoons cornflour
freshly ground black pepper
12 sheets filo pastryPreheat oven to 180 degrees Celsius.
Spray a large non stick saucepan with cooking spray and cook chicken in batches over high heat until browned, remove to a plate. Repeat with remaining chicken.
Respray saucepan with cooking spray and cook leek for 5 minutes or until softened. Add garlic and cook for a further 2 minutes.
Add wine, simmering until liquid has almost evaporated.
Add stock, mustard, dijon mustard, chicken, broccoli and corn to saucepan. Simmer for 5 minutes. Add milk and combined water and cornflour. Stirring well to combine. Continue to simmer for 5 minutes or until sauce has thickened. Season to taste with freshly ground black pepper.
Divide mixture amongst 6 ceramic pie dishes. Spray 1 sheet of filo pastry with cooking spray and scrunch together gently, placing on top of half the pie dish. Repeat with a second piece of filo pastry and cover the other half of the pie dish. Continue placing two sheets of pastry on each pie.
Bake in oven for 15 minutes or until pastry is golden and filling heated through.
(click here for a printable version of this recipe)