ARE CHICKEN POT PIES HEALTHY RECIPES

Steps:

• Cook and drain vegetables as directed on bag.
• Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
• Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
• Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.

Steps:

• 1 Heat first measure of oil in a large non-stick pan. Add leeks and garlic. Cook, stirring frequently, for about 5 minutes until leeks are soft. Stir in mushrooms and cook until just softened. Add chicken and stir-fry until chicken has lost its pink colour.
• 2 Add thyme, evaporated milk and sherry. Simmer gently for 10-12 minutes or until chicken is cooked through. Season to taste with salt and pepper.
• 3 Preheat oven to 200°C. Divide the filling among 4 (preferably fairly shallow and wide) ramekins, filling each to about 1cm below the rim. Place filo sheets you require on a clean dry surface. Spray the top sheet lightly with oil then lightly scrunch up. Arrange scrunched filo over the surface of a ramekin. Repeat with the remaining filo. (You can use 1 or 2 sheets per ramekin.)
• 4 Arrange ramekins on an oven tray then place pies in oven and bake at 200°C for 12-15 minutes or until the tops are golden brown. Serve alone or with a salad or lightly cooked vegetables and a slice or two of French bread.