Light Chicken Pie

Ingredients

2 sheets reduced fat puff pasty
500g chicken breast
2 tablespoons Devondale light butter
1 cup low fat milk
1 onion, chopped
2 tablespoons flour
Chopped mushrooms, carrots

Method

1. Lightly poach chicken breast until cooked through.
2. Stir-fry chopped onion until cooked through with spray olive oil.
3. Create low fat béchamel sauce by melting butter over low heat, add flour and stir through. Then add milk and stir until mixture thickens.
4. Place chopped chicken and vegetables in pie dish. Add sauce and place 2 sheets of puff pasty on top.
5. Bake at 180°C until cooked through. Serve with rocket, tomato and balsamic dressing.