Creamy Fajita Chicken Pie | Slimming & Weight Watchers Friendly

Ingredients

• low-calorie cooking spray
• 1 medium red onion, (peeled and sliced)
• 2 medium peppers, (deseeded and diced)
• 3 garlic cloves, (peeled and crushed)
• 500 g diced chicken breast
• 1 tbsp cumin
• 1 tsp ground coriander
• 1 tsp mild chilli powder
• 1 tsp garlic granules
• 1 tsp smoked paprika
• 400 g canned black beans (approx. 240g), (drained and rinsed)
• 200 g passata
• 2 tbsp tomato puree
• 100 ml boiling water
• 3 tbsp reduced-fat cream cheese
• salt and pepper, (to taste)
• 32cm x 20cm rectangle of reduced-fat puff pastry (approx. 180g)
• 1 tbsp skimmed milk

Instructions

1. 1

   Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions and fry for 4 minutes. Then add the pepper and garlic, and continue to fry for a further 4 minutes.

2. 2

   Add the chicken and cook for 6-8 minutes, until browned on all sides. In a small bowl, combine the cumin, coriander, chilli, garlic, and paprika. Sprinkle over the chicken and vegetables, then stir to coat.

3. 3

   Add the black beans, passata, tomato puree, and water. Then lower the heat and simmer for 5 minutes, until thickened.

4. 4

   Remove from the heat and stir through the cream cheese. Season with salt and pepper to taste. Pour into the ovenproof dish, and leave to cool slightly.

5. 5

   Pre-heat: Preheat the oven to 180ºC.

6. 6

   Lay the pastry sheet on-top of the pie filling, and crimp and decorate the top. Brush with milk, then pop into the oven for 30 minutes — until the pastry is golden brown.