Save yourself some money and a trip to the pub by cooking up this English classic. All the ingredients you’d expect are there but with less calories and less fat, 27.7g to be precise.
Ingredients (preparation – 15 minutes)
- Chicken breast – 200g
- Light puff pastry – 50g
- Philadelphia light – 25g
- Leek – 40g
- Peas – 50g
- Baby mushrooms – 60g
- French mustard – 5g
- Chicken gravy granules – 2 tbsp
- Garlic – 5g
- Sweet potato – 200g
- Olive oil – 1/2 tbsp
- Coconut oil – 5g
- Peri-peri seasoning
- Salt and pepper
Firstly, prepare your sweet potato chips. Peel and cut them into thick slices, the thicker the better as they will be crunchy on the outside and soft on the inside.
Drizzle with olive oil and sprinkle with desired amount of peri-peri seasoning, salt and pepper.
Pre-heat a pan with a little coconut oil and stir-fry your chicken until golden brown and transfer to a plate.
Place sweet potato chips in a pre-heated oven.
Add the thinly sliced leek, chopped mushrooms and garlic to the pan with a little more coconut oil, then cook for around five minutes.
Add one tbsp of chicken gravy granules to five tbsp of water and mix. Add to pan, along with the chicken, peas and stir in the French mustard and cheese. Simmer gently for two minutes or until sauce thickens.
Meanwhile, unfold the pastry and press your pie cooking dish down on it, removing the circular shape from the rest of the pastry.
Place mixture into cooking dish, flatten and top with pastry, pressing down around the edges. Drizzle a tbsp of water on top of the pastry.
Put your pie in the oven 10 minutes after sweet potato chips and cook for 20 minutes, remembering to turn over chips as required.
Prepare another tbsp of chicken gravy. Serve when pie is golden brown and chips are crispy and drizzle with gravy.
Nutrition (790 calories)
- Protein – 59.6g
- Carbohydrates – 70.8g
- Fat – 27.7g