Buvette Masthead

Chicken and Vegetable Pie

Kate Freeman

Nothing says winter comfort food more than pie. There’s just something about the crisp pastry and creamy hot filling that makes you feel warm and cosy on the inside.

The problem with pie, is that it’s usually laden with excess kilojoules and fat. Not so good, if your belt buckle is already feeling a little tight from winter hibernation.

Never fear pie lovers. Today I have a special treat for you. A chicken and vegetable pie thats packed full of goodness and flavour, all for less than 400 calories! It tastes naughty but it’s actually rather nice!

what you need 

500g chicken thigh, cut into 2cm pieces

1 tbsp extra virgin olive oil

1 leek, green section removed and thinly sliced

1 carrot, diced into 1 cm pieces

1 capsicum, diced into 1 cm pieces

3 shallots, thinly sliced

250g button mushrooms, sliced

2tbsp flour

1 tsp chicken stock powder, salt reduced

1 1/2 cups of water

1/2 tbsp fresh rosemary, finely chopped

1/2 tbsp fresh thyme, finely chopped

1/4 cup Philadelphia cream for cooking

2 tsp wholegrain mustard

1 sheet of ready made puff pastry, reduced fat

1/2 tbsp milk

what to do 

Heat half the oil in a large saucepan or deep frying pan. Cook the chicken in batches until just golden. Remove from the pan and set aside.

Heat the remaining oil in the same pan. Add the leek, carrot, capsicum, shallots and mushrooms and cook for about 5 minutes, stirring regularly, until the leek and mushrooms become soft. Add the chicken back into the pan.

Add the flour and cook over medium-high heat for 1 minute. Dissolve the chicken stock powder into the water and add to the pan, along with the rosemary and thyme. Bring to the boil and simmer uncovered for about 15 minutes or until the liquid begins to thicken.

Add the cream and wholegrain mustard and stir to combine.

Spoon the mixture into four individual ramekins. Divide the puff pastry sheet into quarters and top each ramekin with pastry. Brush lightly with milk and bake in a moderate oven for about 15 minutes or until pastry is just browned. Serve with a fresh green leafy salad.

Serves 4.


Kate Freeman

Kate Freeman is a Registered Nutritionist and the founder and managing director of The Healthy Eating Hub. Kate’s healthy eating philosophy is all about whole, fresh foods, being realistic about life and creating long term healthy eating habits. She doesn’t believe in detoxes, fad diets or quick fixes. Once you’ve finished working with Kate, you’ll be empowered to feed yourself well for the rest of you life! More about the Author

  • Dee

    that sounds delicious…will be on the menu for next week 🙂

    • Please let me know what you think Dee! i hope you like 🙂

      • Dee

        Hi Kate, I made it last night and it was absolutely beautiful! I’ve frozen half but I don’t think it will last long!!! Thank you for sharing the recipe. Dee xxx

  • Pingback: Dee’s Delights ~ edition 21 | Dee's Dialogue()

  • Mel

    I made this tonight and it was absolutely amazing. Great recipe I will definitely be using it again