Shred the chicken breast. Steam the carrot and peas and fry off the leek in a little olive oil spray. You can also add any leftover roast vegetables as well.
To make the gravy, melt the butter in a saucepan and add the flour. Cook for 1 minute. Gradually add the chicken stock, stirring until smooth after each addition, add oregano and pepper to taste then bring to the boil and cook for 2 minutes.
Once gravy is done, mix the chicken and vegetables through the gravy mix and coat well.
Cut short crust pastry circles for the bottom of your pies. 1 pastry sheet makes 4 pies. Fill your pie case with filling. Cut puff pastry circles for the tops of your pies. Lightly spray pies with oil.
Cook in a pie maker for approximately 20 minutes or until pastry is golden. If using the oven, cook for 20 minutes on 200C, or until pastry is golden.
Filling can be made ahead of time and left in the fridge.
372 calories per serve
Each month our 28 Day Weight Loss Challenge is themed, targeting things like reducing sugar, budget recipes, meals for fussy eaters, recipes with 5 ingredients or less, and many more.
You can find out the theme of this month’s challenge HERE.
Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc., registered in the U.S. and other countries. | Google Play and the Google Play logo are trademarks of Google LLC.