Homestead Chicken Pie (healty version)

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Preparation time:
Cooking time:

Serves: 6


Pie Filling:

600g Skinless chicken breasts
cooking spray
1 medium sized onion diced
250 g mushrooms quartered
1 1/2 C skim milk
2 sachets cream of mushroom cup-a-soup
2 sachets cream of chicken cup-a-soup
2 TBSP parsley chopped
pepper to taste

1 TBSP light margarine
1/4 C skim milk
1 egg white
1 C self raising flour
pinch of salt


Pie filling: Cut chicken into bite sized pieces, Coat a large non-stick frypan with cooking spray, sauté chicken for 3 minutes. Add onion and cook 2 minutes. Add mushrooms and cook 2 min. Combine milk with soup mixes then pour into pan. Stir in parsley. Pepper to taste. Once mixture has boiled pour into a casserole dish. Leave to one side.

To make pie top.

Melt margine in Microwave, add to milk and combine. Add egg white, beat with a fork until blended. In a med sized mixing boal put flour and salt, pour milk mixture into flour and combine. Turn onto a floured surface and roll out dough to the size of the casserole dish. Using a rolling pin, roll up pie top and lift onto top of filling. Trim edges and make a decorative edge by using the back of a fork, or pinch the edges with the tips of your fingers. Using a pastry brush, brush a little milk over top.Bake 10 min or until top is golden and cooked in the centre. (Or if you're lazy like me, just get the already made low-fat pie crust and place ontop of the casserole)

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