Creamy Fajita Chicken Pie
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Prep Time
15 MINS
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Cook Time
45 MINS
- KCals 338
- Carbs 29G
Ingredients
- low-calorie cooking spray
- 1 medium red onion, peeled and sliced
- 2 medium peppers, deseeded and diced
- 3 garlic cloves, peeled and crushed
- 500 g diced chicken breast
- 1 tbsp cumin
- 1 tsp ground coriander
- 1 tsp mild chilli powder
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 400 g canned black beans (approx. 240g), drained and rinsed
- 200 g passata
- 2 tbsp tomato puree
- 100 ml boiling water
- 3 tbsp reduced-fat cream cheese
- salt and pepper, to taste
- 32cm x 20cm rectangle of reduced-fat puff pastry (approx. 180g)
- 1 tbsp skimmed milk
Instructions
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Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions and fry for 4 minutes. Then add the pepper and garlic, and continue to fry for a further 4 minutes.
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Add the chicken and cook for 6-8 minutes, until browned on all sides. In a small bowl, combine the cumin, coriander, chilli, garlic, and paprika. Sprinkle over the chicken and vegetables, then stir to coat.
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Add the black beans, passata, tomato puree, and water. Then lower the heat and simmer for 5 minutes, until thickened.
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Remove from the heat and stir through the cream cheese. Season with salt and pepper to taste. Pour into the ovenproof dish, and leave to cool slightly.
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Preheat the oven to 180ºC.
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Lay the pastry sheet on-top of the pie filling, and crimp and decorate the top. Brush with milk, then pop into the oven for 30 minutes — until the pastry is golden brown.