oil and a small knob of butter in a pan and fry 2 large chicken breasts cut into chunks, until they are turning golden. Sprinkle 1tbsp of plain flour over the chicken and stir so it is all coated. Transfer to a small casserole dish and add 1/2 pint chicken stock, a generous pinch of dried oregano and 30g ham batons/chunks. With the lid on, bake in the oven for 30 mins at 180C. Then stir and cook for a further 15 mins with the lid off. Stir in 2 tbsps frozen peas and divide the mixture between 5/6 ramekins.
Using a fork, spread the mashed potato over the top, ensuring it reaches the edges of the pie dish. This meal might be absolutely scrumptious, but I have to admit that it’s not the most photogenic meal, so you’re going to have to forgive my less than Instagramable pictures
Gorgeously rich chicken and mushroom pie with a fraction of the syns. I really adore pie, and this version is still a little bit of a treat as I use enough pastry to knock the syns up to 9. 5 per portion, however how much pastry you use is completely up to you, and without the pastry just the pie mix itself if only 2. 5 syns per tbsp (6 for the whole pot), but you could also use the Asda Good For You creme fraiche or the Sainsbury’s Be Good To Yourself creme fraiche (less than 3% fat) which are both also 0. Bear in mind that a little frozen pie from the supermarket is around 20 syns
I cooked the chickenpieces in the milk the night before and left in fridge overnight, You are left with a gelatinous milky stock,which make the base sauce for the pie, but you wont need it all, or will be to runny
5oz of boneless chicken thighs or breast, chopped (all visible fat removed). 75 cups) of chicken stock . 1Drain and rough up with a fork and set aside. 1Spray a frying pan over a medium high heat with spray oil, add the chicken, season with salt and black pepper and cook until lightly golden. 1Add back in the chicken and stir in the spinach. 1Add the chicken and sauce to a an ovenproof dish
Take each piece of chicken and, with two forks, shred the meat. It rises beautifully into deliciously light, crisp and airy flakes of golden loveliness, I am quite sure I couldn't compete - so I don't - and that is why I chose to use puff pastry for my chicken, mushroom & black garlic slices
Meanwhile make your pie filling, Cook off in a tiny amount of oil or butter the onion until starting to softenened, now add the rest of the vegetables and cook for a few minutes until again softenening, now add the chicken and the herbs, followed by enough chicken stock just to cover the mixture in the pan