As it is National pie day you might want to try this low calorie pie which is delicious.
It is one of the recipes on my healthy eating plans so if you want to know more just get in touch
Chicken Pot Pies Spanish Style
400 calories per serving Serves 4
½ of a 320g pack of ready rolled puff pastry
1 red onion finely chopped
Spray of olive oil
500g of skinless chicken breasts cut up into bite sized pieces
A good pinch of saffron soaked in 2 tablespoons of boiling water
2 tablespoons of dry sherry
400g can of chopped tomatoes with garlic
1 chicken stock cube
1 teaspoon of paprika
3 tablespoons of finely chopped flat leaf parsley
1 egg beaten
Salt and black pepper
Preheat the oven to Gas Mark 6/ 200°C/180°fan and line a baking sheet with non-stick baking paper.
Roll the pastry until it is 22x 24cm then cut it into to 4 equal pieces and chill in the fridge
Spray a non-stick pan with the olive oil and cook the onion and chicken pieces for about 5 minutes until browned. Add the paprika and the saffron with its cooking water and cook for a further 30 seconds
Pour in the sherry and bubble for 30 seconds, then stir in the tomatoes and the chicken stock cube and simmer gently for 10-15 minutes.
Stir in the parsley at the end
Meanwhile remove the pastry from the fridge and transfer to the baking sheet. Brush the top of each pastry piece with the beaten egg and bake in the oven for 15 minutes or until golden
Serve each portion of the chicken with a pastry top and serve with vegetables of your choice.