This is the best pie recipe I have ever invented, and the best thing is, theres almost no fat because of the butternut pumpkin pie base. 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 butternut pumpkin
2 1/4 cups (280g) plain flour
1 egg for egg wash glaze, if desired
4 skinless boneless chicken breasts
300g reduced fat condensed cream of mushroom soup
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Pie Base: Peel, cube and boil pumpkin until tender; about 20 minutes. Drain, then mash and leave to cool.
Add the egg and flour to the mashed cooled pumpkin mixing it to form the pastry.
Roll the pastry out on to a well floured surface, it will be very sticky so use lots of flour.
Line the 3 non stick pie tins (or disposable ones which have been greased to prevent sticking) with pastry, pricking the bottom of the tins to prevent the pastry from going soggy.
Preheat oven to 200 degrees C.
Filling: Chop the mushrooms and dice the chicken. 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.
When cooked, drain the chicken and mushrooms, then add the mushroom soup and water while keeping on the heat so that they mix well; about 2-3 minutes.
Spoon filling into the pie and use remaining pastry for the lid. Brush with the egg wash glaze if desired.
Bake in a preheated oven at 200 degrees C for 30 minutes or until golden.