Homestead Chicken Pie (healty version)

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
  • PIE TOP:
  • 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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