two chicken and pumpkin pot pies

Chicken and pumpkin pot pies

This pie recipe is one of a kind. It is loaded with flavours yet low in sodium. It is the perfect dish for colder days.
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Details
  • 2
  • 12
  • Medium
  • 10 minutes
  • 25 minutes
Nutrition per serve
  • Energy 1706kJ
  • Protein 54g
  • Fat (total) 6g
  • - sat fat 1g
  • Fibre 8g
  • Sodium 194mg
  • Calcium 91mg

Ingredients

  • 250g chicken breast fillet
  • 450g butternut pumpkin, chopped coarsely
  • 1 small leek (200g), sliced thinly
  • 1 clove garlic, crushed
  • 1/4 teaspoon thyme leaves
  • 1/4 cup (60ml) water
  • 1 teaspoon plain (all-purpose) flour
  • 2 sheets filo pastry
  • 1 egg white, beaten lightly
  • 1 teaspoon coarsely chopped pepitas
  • 30 gram firmly packed small beetroot leaves
  • 1 teaspoon lemon juice

Method

  1. Place chicken in a medium saucepan; cover with cold water. Bring to the boil; reduce heat, simmer, uncovered, for 10 minutes or until chicken is cooked through. Drain chicken reserving ½ cup of the poaching liquid. Shred chicken.
  2. Meanwhile, boil, steam or microwave pumpkin until tender; mash coarsely.
  3. Preheat oven to 200°C/400°F.
  4. Cook leek, garlic, thyme and the water in a medium saucepan over medium heat, stirring occasionally, for 5 minutes or until leek is tender. Add flour; cook, stirring, for 2 minutes or until slightly thickened. Add chicken, reserved poaching liquid and pumpkin, bring to the boil, stirring, for 2 minutes or until thickened slightly. Season with pepper to taste.
  5. Brush pastry sheets with egg white, folding in half three times to make a square. Brush edges of two 1-cup (250ml) heatproof ramekins with egg white. Divide chicken mixture between ramekins, top with pastry squares turning edges of pastry upwards. Brush tops with egg white. Using a small sharp knife, make a hole in the centre of each pie; sprinkle with pepitas. Bake pies for 25 minutes or until pastry is browned lightly
  6. Combine beetroot leaves and juice in a small bowl, season with pepper to taste. Serve hot pies with beetroot leaves.

Dietitian Notes / Recipe Tips

To give more flavour you can add herbs such as rosemary. You can also replace the pumpkin with swedes, carrots or other root vegetables.

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Provider Acknowledgement

Recipe and image reproduced with permission from The Women’s Weekly.

Disclaimer: The above recipe meets Diabetes Queensland’s nutrient criteria. However, the opinions expressed on Women’s Weekly website do not necessarily reflect the views of Diabetes Queensland.

Please note the serving size listed is to be used as a guide only. Please consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for individualised advice.

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