Chicken Vegetable Pies

Chicken vegetable Pies

Ingredients (serves 2) – 4.5 points per serve

• 250g pumpkin diced
• 1/2 leek, thinly sliced
• Capsicum diced (small amount)
• Zucchini diced (small amount)
• 1/2 clove garlic, crushed
• 1/2 cup salt reduced chicken stock
• 1 tablespoons white wine
• 1 tablespoons chopped fresh parsley
• 200g skinless cooked and diced chicken breast
• 150g can kidney beans, undrained
• 4 sheets filo pastry
  

Method

• Place pumpkin, capsicum, zucchini, leek, garlic and ¼ cup chicken stock in a
  saucepan, cover and cook for 5 minutes.

• Add remaining stock, white wine, pepper and parsley and simmer until tender.

• Stir in chicken and undrained kidney beans .

• Fold 2 sheets filo pastry in half, spray with oil and place oil side down into a ramekin easing in gently. Repeat with remaining pastry to make a total of 2 pies.

• Divide filling between the pies and fold over edges and spray with oil.

• Bake in a preheated oven at 200ºC for 25 minutes or until golden. Serve with roasted Vegetables.