Vegetarian chicken and leek pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 leeks, cleaned and sliced into half rings1 medium (2-1/2" dia) Onions, chopped 300 gram(s) Linda McCartney vegetarian pulled chicken 300gm frozen 4 spoonfuls Bisto Best Granules Roast Vegetable Gravy1 cup (8 fl oz) Water 1 sheet puff pastry, low fat
Cook the onion and leeks i in a small amount of water until softened. Add in the pulled vegetarian chicken, stir and cook for a few minutes then pour in a cup of water. Bring to a boil, reduce heat, and dinner for about 15 minutes.
Add in the gravy granules and stir until thickened.
Pour into a casserole dish. Cover over with the puff pastry. Seal the edges and make a vent hole.
Bake at gas Mark 6, about 350 - 375f, until golden brown and filling is bubbling. Approximately 75-90 minutes
Serving Size: Makes 5 or 6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user NANLTHOMPSON.
Add in the gravy granules and stir until thickened.
Pour into a casserole dish. Cover over with the puff pastry. Seal the edges and make a vent hole.
Bake at gas Mark 6, about 350 - 375f, until golden brown and filling is bubbling. Approximately 75-90 minutes
Serving Size: Makes 5 or 6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user NANLTHOMPSON.
Nutritional Info Amount Per Serving
- Calories: 279.1
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 375.4 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 3.7 g
- Protein: 17.2 g