Mexican Chicken Pie
Servings
2pies
Servings
2pies
Ingredients
  • 1 brown onion
  • 2cloves garlic
  • 160grams chicken breast fillets
  • 1 carrot
  • 1/2 stalk celery
  • Olive oil spray
  • 1/2tsp ground cumin
  • 1/2tsp chilli powder
  • 3tsp plain wholemeal flour
  • 1cup liquid chicken stocksalt reduced
  • 2 potatoes
  • 2tbsp reduced-fat milk of choice
  • 2tbsp grated Parmesan
Instructions
  1. Preheat oven to 200C. Peel and dice potato, steam for 10-12 minutes until very tender.
  2. Peel and finely dice onion and garlic. Dice chicken, peel and dice carrot and slice celery.
  3. Heat a frypan over medium-high and lightly spray with cooking oil. Add the onion and garlic and sauté for 1-2 minutes until onion is translucent. Add cumin and chilli powder and cook for a further 30 seconds.
  4. Add the chicken and cook for a minute to brown. Add carrot, celery and flour and stir to combine well.
  5. Add the chicken stock and bring the mixture to the boil and then reduce to a simmer for 2-3 minutes or until chicken is almost cooked through (it will continue to cook in the oven) and the sauce has thickened. Place chicken filling into an individual pie dish (one per serve) or you can make it in a large dish for two or more serves.
  6. Mash potatoes with milk and Parmesan and spread over chicken filling. Spray lightly with cooking oil spray and bake in oven for 10 minutes until the top is golden. Serve hot.
Recipe Notes

342 calories per serve

Print Recipe
Mexican Chicken Pie
Course Main Dish
Servings
pies
Ingredients
  • 1 brown onion
  • 2 cloves garlic
  • 160 grams chicken breast fillets
  • 1 carrot
  • 1/2 stalk celery
  • Olive oil spray
  • 1/2 tsp ground cumin
  • 1/2 tsp chilli powder
  • 3 tsp plain wholemeal flour
  • 1 cup liquid chicken stock salt reduced
  • 2 potatoes
  • 2 tbsp reduced-fat milk of choice
  • 2 tbsp grated Parmesan
Course Main Dish
Servings
pies
Ingredients
  • 1 brown onion
  • 2 cloves garlic
  • 160 grams chicken breast fillets
  • 1 carrot
  • 1/2 stalk celery
  • Olive oil spray
  • 1/2 tsp ground cumin
  • 1/2 tsp chilli powder
  • 3 tsp plain wholemeal flour
  • 1 cup liquid chicken stock salt reduced
  • 2 potatoes
  • 2 tbsp reduced-fat milk of choice
  • 2 tbsp grated Parmesan
Instructions
  1. Preheat oven to 200C. Peel and dice potato, steam for 10-12 minutes until very tender.
  2. Peel and finely dice onion and garlic. Dice chicken, peel and dice carrot and slice celery.
  3. Heat a frypan over medium-high and lightly spray with cooking oil. Add the onion and garlic and sauté for 1-2 minutes until onion is translucent. Add cumin and chilli powder and cook for a further 30 seconds.
  4. Add the chicken and cook for a minute to brown. Add carrot, celery and flour and stir to combine well.
  5. Add the chicken stock and bring the mixture to the boil and then reduce to a simmer for 2-3 minutes or until chicken is almost cooked through (it will continue to cook in the oven) and the sauce has thickened. Place chicken filling into an individual pie dish (one per serve) or you can make it in a large dish for two or more serves.
  6. Mash potatoes with milk and Parmesan and spread over chicken filling. Spray lightly with cooking oil spray and bake in oven for 10 minutes until the top is golden. Serve hot.
Recipe Notes

342 calories per serve