Calories: 246 • Slimming World: 4.5 on Extra Easy Plan •
• Weight Watchers Pro Points: 7PP • WeightWatchers Filling & Healthy Values: 5PP
You Will Need:
340g Turkey Breast Diced & Seasoned
4 Baby Leeks (if you don’t have baby ones use one large- sub for onion if you prefer)
2 Garlic Cloves Chopped
2 Carrots Sliced
300g Mushrooms Sliced
Chicken Stock Cube (I use Reduced Salt OXO) made up with 250ml water
2 Tbsp Elmlea Single Light Cream Alternative
1 Bay Leaf
1/4 tsp Thyme (optional)
1 Tsp Smash Instant Potato – Optional (I use it to thicken my sauce!)
200g Light Puff Pastry ( I used Jus-Roll Light Puff Sheet – was frozen but let it thaw)
Fry Light/Calorie Controlled Oil Spray
Salt & Pepper For Seasoning
Method:
Preheat oven to
In a heavy bottomed pan sprayed with oil, fry the turkey until slightly browned
Add the mushrooms and fry until the chicken is cooked through
Take the turkey and mushroom, set aside in a bowl
Add the leek and garlic and soften, add the carrot and start to soften also – add a little water or my oil if the pan is too dry
Return the chicken and mushrooms to the pan, pour in the stock and add the bay leaf and thyme if you wish to use it
Simmer the mixture for 15 minutes on a low heat so the flavours meld and the vegetables soften
Turn the heat off, add the cream and the instant potato ( I like to use this as my thickening agent) and stir
Pour into your pie tin (I used two smaller ones so I could freeze
Top with the pastry, and prick a little hole on top with a fork to let the steam come out - lightly mist with oil
Place in the oven and cook for 20 minutes or until the pastry has risen and nicely cooked.
Cut into portions and serve with mash and broccoli
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