Chicken and Mushroom Top-Crust Pie
Serves 4, 15 Smart Points per portion
5 spray(s) Cooking Spray, Calorie Controlled
1 large Onion, All Types, finely chopped
1 cube(s) Stock Cube, chicken, dissolved in 300ml hot water
125 g Mushrooms, sliced
75 g Beans, Green, trimmed and sliced
2 tablespoons Gravy Powder / Granules, dry, chicken
450 g Chicken, Roast, Meat Only, boneless and skinless, torn into chunks (or use leftover turkey at xmas)
1 sprig(s) Parsley, fresh, chopped (fresh)
1/2 tsp Pepper, Black (Whole, Cracked or Ground) (ground)
250 g Pastry, Shortcrust, Block, thawed if frozen
1 tbsp Milk, Skimmed, to glaze
Spray a saucepan with low fat cooking spray. Add the onion and cook for 4-5 minutes, until softened and browned.
Add the stock and bring to the boil, then reduce the heat until simmering. Add the mushrooms and beans and cook for 5-6 minutes, or until the beans are just tender. Stir in the chicken gravy granules to thicken the mixture, then remove from the heat.
Put the chicken into an ovenproof baking dish. Pour the gravy and vegetables on top, add the parsley, then mix everything together gently. Season with black pepper.
Preheat the oven to Gas Mark 6/200°C/400°F/fan oven 180°C.
Roll out the pastry on a lightly floured surface, then use to cover the top of the baking dish, trimming with a knife to fit. Use the trimmings to cut out leaves to decorate the top. Brush the pastry with milk, then transfer to the oven. Bake for about 35-40 minutes until golden brown.