For the pastry
250 grs.plain flour
pinch of salt
70g low fat spread
low fat cooking spray
(or 1 teaspoon of oil)
350 grs. grs. aprox skinless chicken breast, diced
1 onion sliced thinly
1 small carrot chopped
2 tablespoon of green peas (freeze)
2 garlic cloves chopped
250 grs. muahrooms quartered
1 tablespoon plain flour
150 ml white wine
300 ml chicken stock
2 tablespoon of milk to brush
salt and grinded black pepper
Sit the flour and salt in a bowl .Rub in the low -fat spread until the mixture resembles
breadcrumbs.Add just enough cold water to bring the dough together.Shape into a disc, wrap in clingfilm and chill for 30 minutes.
Heat a large, lidded, non stick frying pan, spray with the cooking apray and brown the chicken pieces.Remove the chicken to a plate.
In the same frying pan, soften the onion for 3 minutes before adding the garlic and mushrooms.Add chopped carrots and green peas.
Cook for a further 2 mins. Stir in the flour, then gradually blend in the wine and chicken stock.
Return the chicken to the pan .Bring to the boil, season then cover and simmer for 15 minutes.
Tip into a ceramic pie dish with a lip and cool for 10 minutes.
Use a fork to stamp a pattern around the edge.
Brush with the milk and bake the pie about 25 minutes until crisp and golden.