Vegetable Chicken Pies

The ingredient of Vegetable Chicken Pies

• olive oil spray
• 400g chicken tenderloin
• 300g butternut pumpkin cut into 2cm pieces
• 2 small carrots peeled cut into 2cm pieces
• 1 2 cup 40g grated fat reduced cheddar
• 250g low fat lively ricotta
• 1 2 cup 125ml condensed abbreviated fat milk
• 1 tbsp cornflour
• 1 tbsp dijon mustard
• freshly arena pepper
• 1 4 cup chopped vivacious chives
• 420g can corn kernels drained
• 3 slices wholemeal lavash bread
• 2 tbsp sesame seeds

The Instruction of vegetable chicken pies

• preheat oven to 180u00b0c spray 6 x 1 cup 250ml heatproof dishes and a non stick frying pan heat pan then build up chicken cooking 5 8 minutes or until cooked through separate and cut into thirds set aside
• cook pumpkin and carrot in a saucepan of boiling water for 8 10 minutes or until tender drain set aside
• rouse cheddar ricotta and milk in a saucepan higher than a medium heat until smooth complement the cornflour and 2 tablespoons of water stir toss around into cheese sauce bring to the boil reduce heat and simmer for 2 minutes build up mustard pepper chives corn chicken pumpkin and carrot
• cut bread in half lengthways subsequently next halve diagonally line each dish as soon as 2 pieces without breaking it taking into consideration excess overhanging divide chicken in the course of dishes sprinkle later than sesame seeds bake 20 25 minutes

Nutritions of Vegetable Chicken Pies

calories: 342 965 calories
calories: 9 grams fat
calories: 4 grams saturated fat
calories: 32 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 29 grams protein
calories: 66 milligrams cholesterol
calories: 504 02 milligrams sodium
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calories: nutritioninformation