CHICKEN, KALE AND MUSHROOM PIE

Diabetic Living - - Comfort Food -

PREPARATION TIME: 20 MINS

(+ 1 HOUR COOLING) COOK­ING TIME: 45 MINS SERVES 6 (AS A MAIN)

2 tsp ex­tra vir­gin olive oil

500g skin­less chicken breast fil­lets,

trimmed of ex­cess fat

1 leek, trimmed, halved

length­ways, thinly sliced

2 cel­ery sticks, finely chopped 700g or­ange sweet potato,

peeled, chopped

300g but­ton mush­rooms,

thinly sliced 2 gar­lic cloves, crushed

1/2 bunch thyme, leaves picked 2 Tbsp whole­meal plain flour 435ml (13/4 cups) skim milk

1/2 bunch kale, in­ner core re­moved,

finely shred­ded

1 Tbsp whole­grain mus­tard

1/4 tsp smoked pa­prika

55g (1/2 cup) re­duced-fat moz­zarella 1 sheet Pam­pas Light Shortcrust

Pas­try 25% Re­duced Fat, thawed 60g egg, lightly whisked

1 Heat 1/4 tea­spoon of the oil in a small non-stick fry­ing pan over medium. Cook chicken for 3 min­utes each side or un­til al­most cooked. Trans­fer to a plate, cover loosely with foil and set aside.

2 Heat re­main­ing oil in a large non-stick fry­ing pan over medium. Add leek and cel­ery. Cook, stir­ring oc­ca­sion­ally, for 5-6 min­utes or un­til leek starts to soften.

3 Mean­while, put sweet potato and 60ml (¼ cup) wa­ter in a mi­crowave-safe dish. Cover and cook on High/100% for 4-5 min­utes or un­til ten­der. Drain and set aside. 4 Stir mush­rooms, gar­lic and thyme into leek mix­ture. In­crease heat to high and cook, stir­ring of­ten, for 2-3 min­utes or un­til mush­rooms soften. Add flour to pan and cook, stir­ring, for 1 minute. Grad­u­ally stir in milk. Bring to a sim­mer. Add kale and cook, stir­ring, for 2-3 min­utes or un­til soft­ened. Re­move pan from heat. Stir in sweet potato, mus­tard, pa­prika and cheese.

5 Chop chicken into pieces and stir into vegie mix­ture. Spoon into a 2L (8-cup) rec­tan­gu­lar oven­proof dish. Set aside for 1 hour to cool.

6 Pre­heat oven to 190°C (fan-forced). Roll out pas­try on a lightly floured sheet of bak­ing pa­per large enough to cover fill­ing. Place on top of fill­ing, pinch­ing on edge of dish to seal. Trim ex­cess. Make a few small slits in the top to help steam es­cape while cook­ing. Brush pas­try with a lit­tle egg. Bake for 25-30 min­utes or un­til golden brown. Serve.

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