IMG_0053I find that baking a pie with ready made puff pastry a simple but satisfying meal for myself and my children.  We’re all quite slim in the family with high metabolisms and quite active.  Therefore we enjoy a bit of stodge. My daughter is quite a sporty child.  If she isn’t joining in with rounders, swimming, tennis then she is running circles around the back garden, playing on her roller boots or doing gymnastics – she needs lots of calories.  The added vegetables and protein make a healthy meal.



4 Diced Chicken Breasts

2 sticks of chopped celery

2 Carrots – chopped

1 Medium sized onion – diced

250g Sliced Mushrooms

250ml Single Cream

½ Pint of Chicken Stock

1 tsp dried mixed herbs (optional)

1 big tsp of Cornflour mixed with enough water to make a paste.

Salt to taste.

Olive oil

Pack of puff pastry


Light the oven to Gas Mark 7.

Fry the onions, mushrooms and Celery in a pan coated in olive oil.

Fry the chicken in another pan coated in olive oil.

Keep stirring both frying pans until the chicken is white on the outside and no longer pink. The onions are browned.

In a big pan: add the onion mixture, chicken and carrots.

Add the stock to the cornflour mixture and add to the pan.

Give a good stir and then add the single cream.

Stir the mixture on a high heat until it boils.

Lower the heat and allow to simmer for 10 mins (add salt to taste).

Sprinkle flour onto a work surface and roll out the puff pastry.

Use oil to coat the pie dish. I use Fry light 1 Cal extra virgin Olive Oil cooking spray.

Pour the pie filling into the pie dish.


Top with puff pastry and put a few slits in the top.

Spray with Fry Light Olive Oil Spray until the pastry is covered.

Put into the hot oven for 45 mins.

Serve with green vegetables.

My growing teenage boys and daughter really enjoyed this hearty pie. The Pie filling is delicious and creamy.


Fry Light Olive Oil cooking spray is currently on offer in Tesco for £1.50 down from £2.20. Offer available until 26th May 2015.