One of my all time favourite classic British dinners- a good old chicken pie! It is super easy to make, super quick and it turns out super tasty! Despite having less calories, this nutritious chicken pie is simple to prepare and still has the texture of a traditional pie. Serve it with steamed vegetables; it’s so substantial that it doesn’t require any more food!
This recipe calls for two separate pie pans, each holding around 400ml (14fl oz). 344 kcal, 41 g protein, 12 g carbohydrates (including 8 g sugars), 14 g fat (including 6 g saturated fat), 3 g fibre, and 1.5 g salt are all included in each meal. This recipe also only requires a short list of ingredients and cheap ingredients to make it, takes under 1 hour to make and creates 2 tasty servings! So what are you waiting for! Let’s get cooking!
British chicken pie- ingredients!
This list only requires a short list of easy to use, cheap and budgeted ingredients that mean it is also not too dear to make, and all super tasty ingredients! What more could you ask for! Here is the list of ingredients you need to put together in order to create this amazing burst of flavour;
Ingredient list;
One chicken breast, 200g/7oz
200ml/7fl oz of semi-skimmed milk plus an additional ½ tablespoon for glazing
Half a peeled onion
One bay leaf (about a 10×25 cm piece) 100g/3½oz of ready-made, reduced-calorie folded puff pastry
Spray oil with less calories
Two medallions of bacon, cut into little pieces
200g/7oz huge button mushrooms sliced in half, 1 chopped leek, 1 tablespoon of plain flour, and cooked broccoli, ready to eat
Classic British chicken pie; steps and directions!
The method is also super short, easy and quick! This recipe is all just amazing, so, let us get cooking!
Step 1
Put the chicken breast in a small pan (it needs to be a small pan so the chicken poaches in the milk). Add the milk, onion and bay leaf. Cover with a lid and simmer gently for 15 minutes, or until the chicken is cooked through. Preheat the oven to 200C/ 180C Fan/ Gas 6.
Step 2
Roll out the crust carefully until it is large enough to cover the top of two separate pie pans, dividing it into two equal rectangles. To create the pie covers, place the inverted pie plates on the dough and cut around them. To assist the covers remain in place while the pies bake, cut any extra dough into strips and put them around the upper border of the pie plates. Place the pastry covers aside after cutting a cross in the centre.
Step 3
In a non-stick skillet, fry the bacon with a single mist of spray oil. Add a tablespoon of water and the mushrooms when golden-brown. Add the leeks after cooking for two to three minutes. As the leeks soften, cook for around five minutes, breaking them up. Remove the chicken from the poaching milk. Strain and reserve the milk and chop the chicken into bite-sized pieces.
Step 4
Add the chicken to the veggies and stir. Stir well after adding the flour. After two minutes of cooking, mix thoroughly to include the strained poaching milk. Keep cooking for another two to three minutes, or until the sauce has slightly thickened. Distribute among the pie plates. Add the pie coverings after brushing the dough edges with a little milk. Apply additional milk all over. The pastry lid should be golden-brown after 25 minutes of baking. Serve with steamed broccoli right away.
And your amazing, classic British chicken pie is ready!
For more recipes, articles and reviews just like this, click here!
For more recipes like this amazing chicken pie, click here!
