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3 of the best healthy pie recipes

Our homemade pie recipes are healthful and delicious for a weeknight dinner or lunch. We provide vegetarian, beef, chicken, lamb, and fish options with a variety of toppings, such as golden pastry crusts or creamy mashed potatoes.

1.Butter chicken pot pies

Pies and butter chicken are a match made in culinary heaven if you enjoy both. These vegetable-rich, high-protein, and high-fiber butter chicken pot pies will liven up your life.


1 teaspoons olive oil
18oz chicken breast fillets, cut into 1" pieces
1 large brown onion, finely chopped
2 large carrots, chopped
2 tablespoons butter chicken curry paste
1 cup no-added-salt tomato purée
½ cup reduced-salt chicken stock
1 cup baby frozen peas
1 medium courgette, diced
¼ cup reduced-fat cream for cooking
1 sheet reduced-fat puff pastry, slightly thawed
1 egg, lightly beaten
9oz steamed green beans, to serve


Heat half of the olive oil in a large saucepan over a high heat. Add chicken and cook, stirring, for 2–3 minutes, or until browned. Transfer the chicken to a plate.

Heat remaining oil in same pan over medium heat. Cook onion and carrot, stirring, for 5 minutes, or until softened. Add the curry paste and cook, stirring, for about 1 minute, or until fragrant. Add the tomato purée and stock, and return the chicken to pan. Bring to the boil, then reduce the heat and simmer, uncovered, for about 10 minutes. Add peas, courgette and the cream; simmer mixture for 5 minutes, or until vegetables are just tender.

Preheat oven to 360°F. Lightly spray four 8fl oz (1–cup) capacity ovenproof baking dishes with oil. Divide the chicken filling between prepared dishes. Cut four rounds of pastry to fit the ramekins. Place pastry on top of filling, brush with beaten egg. Bake for 15 minutes, or until the pastry is puffed. Serve with steamed greens.

Fish pie

Pies and butter chicken are a match made in culinary heaven if you enjoy both. These vegetable-rich, high-protein, and high-fiber butter chicken pot pies will liven up your life. and is ready in just 30 minutes.


1kg agria potatoes, peeled and cut into large chunks
1½ cups skim milk
3 tablespoons reduced-fat spread
black pepper
2 tablespoons flour
1 leek, finely sliced and rinsed
1 tablespoon Dijon mustard
600g white fish, cut into bite-sized pieces
2 cups frozen mixed vegetables (sweetcorn, peas, carrots), thawed and drained of excess liquid
8 cups baby spinach leaves
1 cup grated reduced-fat cheddar cheese
fresh parsley or chives, to garnish


Preheat oven to 180°C. In a large saucepan, place potatoes and cover with cold water. Bring to the boil and simmer, until tender. Drain well and mash with ½ cup of the milk and 1 tablespoon of the spread. Season with black pepper.

Meanwhile, heat a large frying pan or saucepan over medium and place remaining spread, flour and leek in it. Cook for 2-3 minutes, stirring constantly. Gradually stir in remaining milk, taking care to avoid lumps and sticking. Cook for a further 3-4 minutes, until thickened.

Remove from heat and stir in mustard, fish and vegetables. Season with a pinch of salt and pepper. Pour into a large ovenproof dish, then spoon over potato and sprinkle with grated cheese.

4Cook in the oven for 15-20 minutes, or until golden and bubbling at the edges. Garnish with parsley or chives.

Creamy chicken and vegetable pie

Our tasty, low-carb, chicken and vegetable pie is perfect for lunch or dinner and is loaded with flavor that the whole family will enjoy.


spray oil
1 tablespoon olive oil

900g boneless skinless chicken thighs, fat trimmed, chopped in 2-3cm pieces

1 large leek, white part only and cut in 1cm slices

4 cups sliced button mushrooms

2 carrots, chopped

1 cup frozen peas

4 stalks celery, sliced finely

5 sprigs fresh thyme, chopped

1 sprig fresh rosemary, chopped

1 ½ cups reduced-salt chicken stock

3 tablespoons cornflour

1 cup skim milk

pinch salt

ground black pepper

2 sheets pre-rolled frozen reduced-fat puff or flaky pastry


1Preheat oven to 220°C. Lightly grease a pie dish with oil spray. Set aside.

2Heat olive oil in a large pan over medium-high heat. Add chicken and brown for a couple of minutes. Don’t worry if not completely cooked through. Set chicken aside in a bowl.

3In the same pan, reduce heat to medium-low and cook vegetables until they start to soften. Add herbs and stock and bring to a simmer.

4In a small bowl, create a smooth paste with cornflour and some of the milk. Add paste, remaining milk and salt and pepper to pan. Add chicken. Stir and simmer for 5 minutes until chicken is cooked through.

5Add mixture to pie dish. Cover pie with pastry sheets, sealing edges with your fingers. Slice across into pastry top with a knife to allow steam to escape. Bake for 35-40 minutes, until golden.
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