Pastry… pie….. mmmmmm.  This for me is something of a rare treat.  If you look at most shop bought pies, the calories are usually over 500 calories, often more like 800 or so.

We’re on a bit of a mission to clear the freezer at the moment, and there seems to be rather a stockpile of frozen ready-prepared pastry.

So I set about making a pie.  Using my newly discovered Musclefood Premium Chicken breasts (a whopping 250g each – would love to see one of the chickens that belongs to!) I found and adapted a recipe for a Chicken, leek and mushroom pie.

I also got to use up a tin of cream of mushroom soup that has been languishing in my tins cupboard for a couple of years!

This recipe made two very generous sized pies of two portions, to one for tonight and the other is in the freezer… Oh yes – we are supposed to be emptying the freezer……

If you are wondering about the odd amount of pastry, I used a pack of 340g…. but threw away the offcuts.  One way to save 100 calories!

Chicken, leek and mushroom pie – 477 calories

Preparation Time:    15 mins

Cooking Time:    30 mins

Serves:    4

Calories per serving:    477.4

 

Ingredients

Pastry, Puff, Ready Roll Sheets                           –   232g

Chicken, Breast, Fillet                                         –   500g

Olive Oil                                                             –   1½ Tbsps/22.5ml

Eggs, Medium (for glazing pastry)                        –   ½ Egg/28g

Rosemary, Fresh                                                –   1½ Tsps/1.05g

Cream of Mushroom Soup                                  –   1 Can/400g

Leeks                                                                 –   185g

Mushrooms, Chestnut                                         –   170g

Garlic, Raw                                                         –   1 Clove/3g

Preparation: Cut the chicken into bite sized pieces. Peel and crush the garlic clove. Chop the fresh rosemary. Quarter the mushrooms (or cut into smaller chunks if large). Wash, trim and finely slice the leeks. Break the egg into a mug or small bowl and whisk.

Method:

1
Preheat the oven to 200 degrees C, fan 180 degrees C, gas 6. Heat half the oil in a large frying pan. Add the chicken and cook quickly over a medium heat until sealed and browned. Place into a bowl and set aside.

2
Add the remainder of the oil to the same pan over a medium heat. Add the leeks and garlic, cook gently for 5 minutes.

3
Stir in the mushrooms and rosemary and cook for a further 5 – 7 minutes.

4
Add the soup and chicken pieces. Season with black pepper, then simmer for 5-10 minutes. Pour into a 1.5-litre pie dish (or two smaller ones to make 2 x pies for 2 people).

5
Brush a little water along the edge of the pie dish. Unroll the pastry over the dish(es), trim off the excess and press to seal the edges. Make a small slit in the centre, place on a baking tray and brush the top with beaten egg. Bake for 30 minutes until golden.

Nutrition Data Per Serving

Calories (kcal)     477.4

Carbohydrate (g)   28.8

Fat (g)   24.6

Fibre (g)   2.6

Fruit & Veg    1.3

Protein (g)     34.2