Image of chicken & mushroom pot pie with steamed greens and baby potatoes

Chicken & mushroom pot pies with steamed greens and baby potatoes

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Image of chicken & mushroom pot pie with steamed greens and baby potatoes

Chicken & mushroom pot pies with steamed greens and baby potatoes image: Heart Foundation

  • Cooking Time50 minutes (preparation time 15 minutes)
  • Serves4 Serves 4

Ingredients

  • Spray olive oil
  • 2 tablespoons olive oil
  • 400g lean chicken breast, cut into 1cm pieces
  • 2 small leeks, sliced
  • 2 cloves garlic, crushed
  • 300g button mushrooms, sliced
  • ¼ cup wholemeal plain flour
  • 1 ½ cups reduced fat milk
  • ½ teaspoon cracked black pepper
  • 4 sheets Filo Pastry
  • 1 egg, lightly beaten
  • 8 baby potatoes
  • 2 bunches broccolini, trimmed

Method

Method

  1. Preheat oven to 200°C. Spray 4 medium sized ramekins or oven dishes with olive oil.
  2. Place a medium heavy based pan over medium heat and add 1 tablespoon olive oil. Add the chicken and cook for 10-12 minutes or until cooked. Remove meat from the pot and set aside.
  3. Add remaining olive oil to the pan and sauté leeks, garlic and mushrooms for 5-6 minutes, or until just softened. Add the flour and cook for 1-2 minutes. Add the milk and black pepper and cook for a further 4-5 minutes or until thickened. Return the chicken to the pot and stir to combine. Refrigerate mixture until cooled completely.
  4. Meanwhile, bring a medium sized pot of water to the boil. Add potatoes and cook until tender, approximately 15 minutes, drain.
  5. Bring a small pan of water to the boil. Add the broccolini and simmer for 4 minutes until tender. Drain.
  6. Once chicken mixture has cooled, divide chicken mixture between ramekins/oven dishes. Roughly press down 1 piece of filo on top of every ramekin and brush with egg.
  7. Bake for 20 minute or until golden. Serve with steamed greens and potatoes.

​Recipe: Heart Foundation

Ingredients

  • Spray olive oil
  • 2 tablespoons olive oil
  • 400g lean chicken breast, cut into 1cm pieces
  • 2 small leeks, sliced
  • 2 cloves garlic, crushed
  • 300g button mushrooms, sliced
  • ¼ cup wholemeal plain flour
  • 1 ½ cups reduced fat milk
  • ½ teaspoon cracked black pepper
  • 4 sheets Filo Pastry
  • 1 egg, lightly beaten
  • 8 baby potatoes
  • 2 bunches broccolini, trimmed