Vegetarian chicken and leek pie
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Vegetarian chicken and leek pie calories by ingredient
Introduction
Linda McCartney vegetarian pulled chicken combined with leeks for a simple but delicious and healthy meal. Our children love it. Linda McCartney vegetarian pulled chicken combined with leeks for a simple but delicious and healthy meal. Our children love it.Number of Servings: 5
Ingredients
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5 leeks, cleaned and sliced into half rings
1 medium (2-1/2" dia) Onions, chopped
300 gram(s) Linda McCartney vegetarian pulled chicken 300gm frozen
4 spoonfuls Bisto Best Granules Roast Vegetable Gravy
1 cup (8 fl oz) Water
1 sheet puff pastry, low fat
Tips
Use this same filling mixed with pasta for an even easier and quicker meal.
Directions
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.
