Chicken and vegetable pie

5ProPoints®Value

Prep time: 10 min

Cook time: 25 min

Other time: 0 min

Serves: 4

Ingredients

	2 tablespoons (level) Cornflour
	300 ml Skimmed Milk
	1/4 spray(s) Calorie Controlled Cooking Spray, low fat
	2 medium Chicken Breast, skinless, raw, boneless, cubed
	100 g Peas, raw, boiled, defrosted
	100 g Carrots, raw, sliced
	1 spray(s) Calorie Controlled Cooking Spray
	2 sheet(s) (small) Filo Pastry, 2 sheets (25cm/10 inches square)
	1/2 teaspoons Black Pepper

Instructions

• Preheat the oven to Gas Mark 6/200°C/400°F.
  
• Make a white sauce by blending the cornflour with 2 tablespoons of the milk. Heat the rest of the milk and then stir in the cornflour paste. Stir as the sauce thickens and cooks.
  
• Spray a non-stick frying-pan with cooking spray and stir-fry the chicken until cooked and beginning to brown.
  
• Mix together the chicken, sauce and vegetables. Transfer to a pie dish.
  
• Season and cover with the 2 sheets of filo, giving each sheet a quick squirt with the low-fat cooking spray. Crumple up the sheet edges around the pie dish. Cut two slits in the top and cook in the oven for 20-25 minutes until a-light golden brown colour.