Thursday, February 14, 2008

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

  • 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.