A top dietitian has shared her simple recipe for chicken pie, and she promises it’s the perfect lunch on a winter’s day.
Susie Burrell, from Sydney, said she loves making a pie when the weather cools down – and this one is good for you thanks to the inclusion of protein-rich chicken breast, frozen vegetables and reduced fat puff pastry.
‘Who doesn’t love a chicken pie, especially in lockdown on a winter’s day?’ Susie posted on her Instagram page.
‘This is as simple a recipe as you can find.’
A top dietitian has shared her simple recipe for chicken pie, and she promises it’s the perfect lunch on a winter’s day (Susie Burrell pictured)
Susie Burrell, from Sydney, said she loves making a pie when the weather cools down – and this one is good for you thanks to the inclusion of protein-rich chicken breast (the pie pictured)
To make the dietitian’s pie, Susie said you’ll need chicken breast, an onion, extra Virgin olive oil, mixed frozen vegetables and vegetable soup mix.
You’ll also need mayonnaise, grated cheddar, reduced-fat puff pastry and skim milk.
‘First of all, brown the onion with olive oil over a medium heat,’ Susie said.
‘Add chicken and sauté until the chicken is cooked through before setting aside.’
Following this, she recommends you combine the frozen vegetables, mayonnaise, cheese and soup mix and add the cooked chicken.
Put it in a pie dish and top with pastry before brushing with milk.
‘Bake the pie at 200 degrees Celsius for between 30 and 40 minutes until it’s cooked through,’ Susie said.
You can serve it with some mixed salad leaves and balsamic vinegar.
How to make Susie Burrell’s winter warming chicken pie
Susie shared the recipe for the pie on her Instagram page (pictured)
500g chicken breast or tenderloin, cut into small pieces
One onion, finely diced
Extra Virgin Olive oil for cooking.
Three cups mixed frozen vegetables
One x spring vegetable soup mix
Two tablespoons whole-egg mayonnaise
1/2 cup grated cheddar
One and 1/2 sheets (25cm) reduced-fat puff pastry
Skim milk to brush pastry
Mixed salad leaves, to serve
1) Brown onion with olive oil over medium heat. Add chicken and sauté until chicken is cooked through. Set aside.
2) Combine frozen veggies, mayo, cheese and soup mix. Add cooked chicken. Place in pie dish.
3) Top with pastry and brush with milk.
4) Bake at 200 degrees Celsius for 30 to 40 minutes until cooked through. Serve with salad.
Source: Susie Burrell
Hundreds of people who saw Susie’s post were impressed and said they would definitely be trying to make a pie for themselves.
Others said they had already tried the dish and it is ‘delicious’.
‘I cooked this for my family last night, they loved it!’ one commenter posted.
‘I need to give this a try,’ another added.
A third wrote: ‘I’ve screenshotted this to make this weekend’.
Susie has in the past shared a number of recipes, including one for her breakfast staple of egg toast cups (pictured)
Susie has in the past shared a number of recipes, including one for her breakfast staple of egg toast cups.
Susie said her dish is a ‘great spin on breakfast that combines good quality carbohydrates in a portion-controlled serve’.
The meal also has a protein-rich and Omega-3 filling comprising eggs and salmon, that will help you to feel full and satisfied until lunchtime.
‘It’s a warm option for these chilly mornings, and the perfect breakfast balance,’ Susie wrote on Instagram.
To make the egg toast cups, Susie said you’ll need whole meal bread, six eggs, shredded mozzarella cheese, chives, hot smoked salmon and salt and pepper.
You’ll also need around 25 minutes to spare to make the dish.
Susie said first of all, you need to pre-heat the oven to 180 degrees Celsius and grease a muffin tray for six.
Next, use a rolling pin to flatten each side of the bread and then cut them in half horizontally, placing the longest side of each in the middle.
Press the bread into the muffin tin, sprinkle mozzarella at the base of each cup and crack one egg on top of each egg cup.
Once this is done, bake the cups for 20 minutes in the oven, or until you reach your desired consistency.
Top with chives, hot smoked salmon and salt and pepper to serve.