My relationship with food is tempestuous at best. While I adore a good meal I’m always left feeling guilty at the excessive caloric intake at the end of my meal and am often struggling to find a balance. For the most part I have managed to curb my culinary enthusiasm and have found healthier options or alternatives for my main meals. I’ve swapped mashed potatoes for cauliflower mash ( I’ve got a delicious recipe video as well ), my Chinese meals have been replaced with grilled meats and vegetables and I find that my lunches and dinners are no longer a punishment but instead delightful healthy meals.
What I still struggle with is snack time. That time in between meals where I feel peckish and invariably reach out for something that lacks any nutritional benefit. A few days ago I was given a beautiful bright red box, very much inspired by the tiffin boxes carried across the city by the Mumbai Dabbawallas that had three packets of Saffola Active Soups.
Ideal for a snack, they’re incredibly light and have 5 times more fibre than regular soups. Which I think is great because more fiber means it keeps you full for longer so that means it doesn’t affect your meal time. It also helps that it takes a couple of minutes to prepare ( the packet is a cup size so you just add it to a cup of boiling water and stir ) and priced at Rs 10 they’re perfectly affordable to have on a regular basis. It helps that they’re available in three tasty flavours so you’ve got choice as well.
Now of course I’ve added this to my list of snack recipes because it makes you feel full and at the same time stay light, but I thought I would use one of the soup flavours to make a healthier version of a Chicken Pot Pie.
What makes this healthy is that there is no butter or heavy cream to make a gravy but instead I’ve used the Sweet Corn Soup base and added a few more vegetables and chicken to the filling. It makes for a tasty meal and has all the nutrients your body needs.
1 packet of Saffola Active Soup – Sweet Corn Flavour
250 grams of Chicken cut into cubes or even strips ( you could skip the chicken entirely and keep it vegetarian if you like )
2 carrots cut into small cubes
1/2 cup of peas
2 Celery stalks chopped
1/2 cup of mushrooms chopped
1 beaten egg ( for an egg wash at the end, you could use butter if you want to skip the egg )
A sheet of store bough puff pastry ( you could also make your own pie crust but it’s easier to buy it from a bakery )
Add the chicken and vegetables to a pan of oil and cook it for about 10 minutes till the chicken turns colour. Add salt and pepper to taste.
Add the Saffola Active Soup packet to half a cup of boiling water and prepare the soup. In this case we want the soup to be thicker so we add lesser water so that it doesn’t become too watery.
Add both the soup and chicken and vegetables to an oven proof ramiken or bowl.
Cut out a circle of the puff pastry that is slightly bigger than the bowl to cover on top. Seal the bowl or Ramiken with the cut out pasty and brush the top with an egg wash.
Bake this in the oven for about 10 mins till the pastry cooks and voila ! Your cheat fix healthier version of a chicken pot pie is ready !
Disclaimer : This post was done in association with Saffola Active Soups however all thoughts, ideas, opinions and recipes are my own as always 🙂
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