About this recipe:This is the best pie recipe I have ever invented, and the best thing is, there's almost no fat whatsoever in it so you can eat as much as you like!! One note though is that when rolling the pastry, it is very sticky so make sure to flour the surface and rolling pin well.
1 medium carnival squash
270g plain flour, plus extra for rolling
1 egg for glaze if desired
250g mushrooms, chopped
4 skinless boneless chicken breast fillets, diced
1 (295g) tin reduced fat condensed cream of mushroom soup
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 200 C / Gas 6.
Peel, cube and boil squash until tender, about 20 minutes.
Drain squash, then mash and leave to cool.
Cook chicken and mushrooms in a saucepan with no oil (the juice from the mushrooms will stop the chicken from sticking) until the chicken is thoroughly cooked.
Whilst waiting for the chicken to cook, add the egg and flour to the mashed cooled squash, mixing to form the pastry.
Drain chicken and mushrooms, and add mushrom soup and water, keeping on the heat so that they mix well (about 2-3 minutes).
Roll the pastry out on to a well floured surface (it wil be very sticky so use loads of flour).
Line 3 non-stick pie tins with pastry, pricking the bottom of the tins to prevent the pastry from going soggy.
Spoon filling into the pie and use remaining pastry for the lid. Brush with egg wash if desired.
Bake in the pre-heated oven for 30 minutes or until golden.