This is a recipe I’ve adapted from one of my favourite Donna Hay dishes…I find her food a little hit and miss, but this is definitely in the former camp!

I developed this recipe when I was looking for a warming winter pie without lots of fat. By replacing the cream with a lighter version, choosing 97% fat free bacon and swapping butter with olive oil spray results in a lighter but still delicious alternative!

Serves 4

what you need

1 onion, chopped

1 clove garlic, chopped

4 rashers Don 97% fat free bacon, chopped

400g chicken breast fillet, trimmed and chopped

½ cup (125ml) white wine

1 cup (250ml) Light Cooking Cream

sea salt and cracked black pepper

150g potatoes, peeled

olive oil spray

1 bunch broccolini (or your favourite greens)

250g green beans

what to do

Preheat oven to 180°C (355°F).

Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the onion, garlic and bacon and cook for 3–4 minutes.

Add the chicken and cook for a further 3–5 minutes or until brown. Add the white wine, light cream, salt and pepper and cook for 1–2 minutes or until thickened slightly.

Spoon the mixture into 4 x 1¼ cup-capacity (310ml) ovenproof dishes and top with the potato slices.

Spray with olive oil, place the pies on a baking tray and cook for 20–25 minutes or until the potatoes are golden and crispy.

(You may notice that, in the photo, I haven’t peeled my potatoes. I could say this is because I like the look but, honestly, it’s because I was solo-parenting during dinner prep hour and couldn’t be arsed.)

Serve with steamed broccolini and green beans…or your favourite veges.