CHICKEN POT PIE

Ingredients:

·        150g White Meat, boiled and shredded (Chicken breast, Turkey breast, Lean Pork)

·        1 teaspoon butter (7g)

·        50g onion, chopped

·        50g carrots, chopped

·        1 clove of garlic, minced

·        100g mushrooms

·        2 tablespoon all-purpose flour

·        50ml water, warmed

·        100ml low-fat almond milk

·        40g puff pastry, defrosted

·        30g egg whites, lightly beaten

·        Salt and black pepper to taste

Instructions:

1.     Heat the butter in a large sauté pan or pot over medium heat.

2.     When it’s melted, add the onion, carrots, and garlic and cook until the onion is translucent and the carrots begin to soften for about 5 minutes.

3.     Add the mushrooms and cook, stirring occasionally, for another 5 minutes.

4.     Stir in the chicken and the flour, using a wooden spoon to ensure the vegetables and meat are evenly coated with flour.

5.     Slowly pour in the water, using a whisk to mix it in to help avoid clumping with the flour.

6.     Once the water is incorporated, add the milk and simmer for 10 to 15 minutes, until the sauce has thickened substantially and lightly clings to the vegetables and chicken. Season with salt and pepper.

7.     Preheat the oven to 375°F. Roll out the pastry sheet on a floured surface to make a 6″ square.

8.     Pour chicken mixture onto an ovenproof bowl. Place a pastry square over the top of the bowl, and trim away the excess with a knife; pinch the dough around the edges of the bowl to secure it.

9.     Brush the tops with the egg white and bake until golden brown, for about 25 minutes.