Chicken and Vegetable Pie

Chicken and Vegetable Pie

Serves 4

2½ pts per serving
2 level tablespoon cornflour
300 ml skimmed milk
1/4 spray low-fat cooking spray, low fat
2 medium chicken breast, uncooked, skinless, boneless, cubed
100 g cooked frozen peas, defrosted
100 g carrot(s), sliced
1 spray low-fat cooking spray
2 sheet filo pastry, 2 sheets (25cm/10 inches square)
1/2 teaspoon pepper

1.	Preheat the oven to Gas Mark 6/200°C/400°F.
2.	Make a white sauce by blending the cornflour with 2 tablespoons of the milk. Heat the rest of the milk and then stir in the cornflour paste. Stir as the sauce thickens and cooks.
3.	Spray a non-stick frying-pan with cooking spray and stir-fry the chicken until cooked and beginning to brown.
4.	Mix together the chicken, sauce and vegetables. Transfer to a pie dish.
5.	Season and cover with the 2 sheets of filo, giving each sheet a quick squirt with the low-fat cooking spray. Crumple up the sheet edges around the pie dish. Cut two slits in the top and cook in the oven for 20-25 minutes until a-light golden brown colour