Homestead chicken pie (from Symply too good to be true and is a low GI low fat recipe and is recommended for people with diabetes)

Pie filling:
600gm chicken fillet, cooking spray, 1 medium onion diced, 250gm mushroom quartered, 1.5 cups skim milk, 1 sachet cream of mushroom cup of soup, 3 sachets cream of chicken cup of soup, 2 tablespoons of chopped parsley (i use dried), pepper to taste

Pie top:
1 tablespoon 15gms of Flora light margarine, 1/4 cup of skim milk, 1 egg white, 1 cup of s.r flour, pinch of salt

Method:
Preheat oven 220 degrees fan forced

To make filling:
Cut chicken into bite size pieces, coat a large non stick frying pan with cooking spray, saut? chicken for 3 minutes. Add onion and cook for 2 minutes, combine milk with soup mixes then pour in pan, stir in parsley, pepper to taste once mixture has boiled pour into casserole dish. Leave to one side.

To make pie top:
Melt margarine in microwave, add to milk and combine, Add egg white and beat with a fork until blended. In a medium bowl put flour and salt, pour milk mixture into flour and combine, turn onto floured surface and roll out dough to size of casserole dish. Using rolling pin roll up pie top and lift onto pie filling, trim edges and make a decorative edge with back of fork or pinch with fingers. Using pastry brush, brush a little milk over top, bake 10 minutes or until top is golden brown and cooked in centre.

Variations to pie are: rump, lamb, veal or butterfly pork steaks.