Chicken and Vegetable Pies

Using a little more vegetable than chicken keeps the cost low in this hearty pie. Filo pastry keeps the calories low but with a generous helping of vegetables this is still a filling meal everyone can enjoy.

Cooking time? 25 minutes

Serves 4

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Ingredients priced from Asda

1tbsp vegetable oil

1 small onion, finely chopped £0.19

350g cooked lean chicken, cut into small pieces £3.76

250g frozen diced vegetable mix £0.68

250g readymade white sauce £0.39

Salt and freshly ground black pepper

4 large sheets filo pastry £1.35

1 medium egg, beaten

Total £ 6.37

Why not serve with gravy and potatoes? For a lighter option a crisp salad. You can make this vegetarian by replacing the chicken for more vegetables or a meat substitute. Try butternut squash!

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Cooking Method

Pre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Heat the oil in a saucepan and gently fry the onion for 5 mins, stirring, until softened. Leave to cool then stir in the chicken and frozen vegetables.

Divide the chicken mixture between 4 x 10cm round, shallow ovenproof dishes. Spoon over the sauce, season lightly and place on a large baking tray.

Lay the sheets of pastry on the work surface and brush with egg, then scrunch up each sheet to make a loose round shape and place one on top of each portion of chicken, making sure it is completely covered.

Brush the pastry tops with more egg. Bake for about 30 mins until golden, crisp and piping hot.