Chicken and mushrooms pie



Ingredients (4 servings)
For the pastry
250 grs.plain flour

pinch of salt

70g  low fat spread


 low fat cooking spray

(or 1 teaspoon of oil)

350 grs. grs. aprox skinless chicken breast, diced

1 onion sliced thinly

1 small carrot chopped

2 tablespoon of  green peas (freeze)

2 garlic cloves chopped

250 grs. muahrooms  quartered

1 tablespoon plain flour

150 ml white wine

300 ml chicken stock

2 tablespoon of milk to brush

salt and grinded black pepper



Sit  the flour and salt in a bowl .Rub in the low -fat spread until the mixture resembles

breadcrumbs.Add just enough cold water to bring the dough together.Shape into a disc, wrap  in clingfilm and chill for 30 minutes.

Preheat the oven to 190°c.

Heat a large, lidded, non stick frying pan, spray with the cooking apray and brown the chicken pieces.Remove the chicken to a plate.

In the same frying pan, soften the onion for 3 minutes before adding the garlic and mushrooms.Add chopped carrots and green peas.

Cook for a further 2 mins. Stir in the flour, then gradually blend in the wine and chicken stock.

Return the chicken to the pan .Bring to the boil, season then cover and simmer for 15 minutes.

Tip into a ceramic pie dish with a lip and cool for 10 minutes.

Roll out the pastry to a circle larger than the top of the dish .Cut a narrow strip of pastry from around the outside, brush the edge with water and press the pastry .Then lift the pastry lid into place.Press dpwn well and trim the edges.

Use a fork to stamp a pattern around the edge.

Brush with the milk and bake the pie about 25 minutes until crisp and golden.