Summer Chicken Pie.

I know I say it every time but this was the most delicious food I have ever made!! The kids loved it, I loved it, Dean loved it! AND it made LOADS! I got 2 pies out of this 2!!!! Oh and for my Slimming World readers its around 3.5-4 syns per serving.


What you need: (Makes 2 pies each serving 6)

Frylight
1 onion, sliced
4 chicken breasts (diced)
3 peppers, diced (I used a green, red and yellow to keep the dish bright and summery)
1 large corguette, sliced
150g Feta Cheese 
8 Filo Pastry Sheets 
150g (8 tbsp) Half fat Creme Fraiche
2 Handfuls Chedder Cheese 
Herbs
Tbsp Water

Preheat oven to gas 6.

Heat the frylight and add the chicken, onion and peppers, when the chicken is almost cooked add the corguettes and cook for a further 2/3 minutes and remove from the heat.
In a seperate bowl combine the Chedder Cheese, Creme Fraiche, herbs and water, season to taste and stir into the chicken mixture.

Spray 2x 20cm cake tin with frylight and layer 4 pastry sheets each so that they over hang (enough to fold over the top of the pie once its filling is in), Spray frylight on each pastry sheet as you go.


Spoon the mixture into the tins and crumble Feta over the top before folding the pastry over the top, spray with frylight (or a brush of butter)  and cook n the oven for around 30-40 minutes until golden brown.


Serve with a yummy summer salad and warm boiled potatoes.





Enjoy.

I worked out the syns as follows:

Feta Cheese (half hex a per serving)

Creme Fraiche (12 syns)
Pastry Sheets (24 syns)
2 Handfuls Chedder Cheese (10 syns)

Total: 46/12 = 3.8syns per serving.


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2 comments:

  1. Looks and sounds so tasty and it's a Greek recipe too! Yay! Extra #tastytuesdays points ;) x

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    Replies
    1. It was so so nice! This is my first greek food I think i have ever eaten and I must say I was very impressed! :) Thanks xx

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