THE CHICKEN PIE
Our slimmed-down bake goes easy on the fat but still serves up a hearty portion of comfort
RECIPE: LOTTIE COVELL. PHOTOGRAPH: TOBY SCOTT. FOOD STYLING: LIZZIE KAMENETZKY. STYLING: OLIVIA WARDLE
HEALTHY MAKE OVER
Lighter chicken and bacon pie
SERVES 6. HANDS-ON TIME 30 MIN,
OVEN TIME 45 MIN
HOW WE DID IT
By using olive oil in the pastry topping instead of butter, we cut down on the saturated fat, and grating the pastry over the top uses less pastry than a rolled lid, further cutting calories. Rather than the usual white sauce, made with butter and milk/cream, we used a lighter, velouté sauce, made with stock and cider, and enriched with a little cream.