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Vegetable & chicken pies
Vegetable & chicken pies
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Ingredients:
  • Olive oil spray
  • 400g chicken tenderloin
  • 300g butternut pumpkin, cut into 2cm pieces
  • 2 small carrots, peeled, cut into 2cm pieces
  • 40g cheddar cheese
  • 250g low fat fresh ricotta
  • 125ml milk
  • 10.00 gm cornflour
  • 23.40 gm Dijon mustard
  • Freshly ground pepper
  • 62.50 ml chopped fresh chives
  • 420g can corn kernels, drained
  • 3 slices wholemeal lavash bread
  • 24.00 gm sesame seeds
Instructions:
  • Preheat oven to 180°C. Grease 6 heatproof 1-cup (250ml) dishes and a non-stick frying pan. Heat the pan, cook the chicken for 5-8 minutes until fully cooked. Remove, slice into thirds, and set aside.
  • Boil pumpkin and carrot in a saucepan of water until tender, about 8-10 minutes. Drain and set aside.
  • In a saucepan over medium heat, melt cheddar, ricotta, and milk until smooth. Mix cornflour with 2 tablespoons of water and add to cheese sauce. Bring to a boil, then simmer for 2 minutes. Stir in mustard, pepper, chives, corn, chicken, pumpkin, and carrot.
  • Cut the loaf of bread in half lengthwise, then cut each half diagonally. Arrange 2 pieces in each dish without breaking them, allowing excess to overhang the edges. Distribute the chicken evenly among the dishes and sprinkle with sesame seeds before baking for 20-25 minutes.

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