Homestead Chicken Pie

Difficulty | Serves 6 | Book Book 4

homestead chicken pie recipe

600g skinless chicken breasts
cooking spray
1 medium size onion diced
250g mushrooms quartered
1½ cups skim milk
1 sachet 98% fat-free Cream of Mushroom Cup a Soup
2 sachets 98% fat-free Cream of Chicken Cup a Soup
2 tablespoons parsley chopped

¼ cup skim milk
1 tablespoon (15g) Flora Light® margarine melted
1 egg white
1 cup self-raising flour
pinch of salt

Per serve
Kilojoules1145 (cals 274)
GI RatingMedium


Preheat oven 220ºC fan forced.

  1. Filling: Cut chicken into bite sized pieces then sauté in a large non-stick frypan that has been generously coated with cooking spray for 3 minutes.
  2. Add onion and cook 2 minutes then add mushrooms and cook a further 2 minutes.
  3. Combine milk with soup mixes then pour into pan. Stir in parsley. Pepper to taste.
  4. Once mixture has boiled pour into a casserole dish. Leave to one side.
  5. Pie Top:  Combine milk with melted margarine then beat in egg white using a fork until blended.
  6. Place sifted flour and salt into a medium size mixing bowl then pour milk mixture into flour and combine.
  7. Turn onto a floured surface and press out dough using your hands to the size of the casserole dish.
  8. Using a rolling pin, roll up pie top and lift onto top of filling. Trim edges and make a decorative edge by using the back of a fork, or pinch the edges with the tips of your fingers.
  9. Using a pastry brush, brush a little milk over top. Bake 10 minutes or until top is golden and cooked in the centre.

Suitable to be frozen.

Dietitian's tip

Unlike many pies this is low in saturated fat and contains lean meats. I would recommend this for people with diabetes.

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