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Low-fat chicken and mushroom pie
Fruit and vegetables
3 large Portobello
mushrooms
30g/1oz dried
porcini
mushrooms, soaked in 200ml/7fl oz boiling water for 20 minutes
200g/7oz button
mushrooms
, cleaned and trimmed
500g/1lb 2oz
waxy potatoes
, peeled
1
onion
, chopped
1
leek
, chopped
½ bunch
tarragon
, leaves finely chopped
320g/11oz
green beans
Tins, packets and jars
500ml/18fl oz fresh
chicken stock
1 tbsp
plain flour
Cooking ingredients
sea salt and
black pepper
1
bay leaf
2 tsp
olive oil
Meat, fish and poultry
2 skinless
chicken breasts
, trimmed and sliced
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