Creamy chicken and mushroom pie

  • cooking time
    30 m
  • serves
    4
500 g
chicken thigh, diced
1 tbsp
plain flour
spray
oil for cooking
2 tsp
garlic puree
4
short cut bacon rashers, rind less
2 cups
sliced mushrooms
1 tsp
dried oregano
1/2 cup
water
1 1/2 cups
chopped green beans
300 mL
CARNATION Lite Cooking Cream
4 sheets
filo pastry
1 tbsp
milk for glazing
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
298 g
1836
33
24.8
11.9
19.3
4.1
593
2.7
Average Quantity
per:
100 g
615
11.1
8.3
4
6.5
1.4
199
0.9

Method

  1. Heat oven to 180°C. Coat chicken with flour. Spray large frying pan with oil, add garlic, chicken and bacon, cook 5 minutes or until browned. Add mushrooms oregano and water, bring to the boil, simmer 5 minutes.

     

     

    Add beans and Lite Cooking Cream bring to boil, turn down to medium heat and cook until sauce thickens. Pour mixture into 2.8L casserole dish, top with scrunched up filo sheets, brush with milk, bake for 15 minutes or until golden brown.