Chicken and Broccoli Pie – serves 4, ready in 1 hour 10 mins
2 chicken breast fillets
250g gammon steak, rind and fat removed
1 chicken stock cube
Sprig of fresh thyme
200g purple sprouting broccoli
1 tbsp cornflour
200g crème fraiche
½ 270g pack filo pastry, chilled
25g butter, melted
1. Put the chicken, gammon, stock cube and thyme in a pan. Add enough water to just cover, bring to the boil and simmer, partially covered, for 20 mins, removing any fat that floats to the surface. Add the broccoli and cook for another 4 mins. Lift out the chicken, gammon and broccoli, using a draining spoon and put on a plate to cool slightly. Boil the stock, uncovered, until it is reduced to about 200ml.
2. Preheat the oven to 190C/fan 170C/Gas 5. Cut the gammon, chicken and broccoli into bite-size pieces. Put in a pie dish.
3. Mix the cornflour with 30ml water and add to the stock with the crème fraiche. Heat until almost boiling, stirring all the time. Pour over the meat and broccoli.
4. Cut each sheet of filo pastry into 8. Brush with the butter and then scrunch up loosely. Put the pastry on the pie to cover the surface and bake for 20 mins.
Per serving: 55 calories, 20g carbohydrate, 37g fat, 19g saturated fat, 3g sugar, 1g salt.
Source: Asda instore magazine.