4 slices Hi-Fibre Lo-GI Block Loaf
25g plain flour
2 cups milk
1/4 cup roast chicken, shredded
1/2 carrot, diced
1/3 cup frozen peas, thawed
1/2 potato, diced
Make the white sauce by melting 30g butter in a small saucepan. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk.
Bring to the boil. Reduce heat to medium. Cook, stirring, for 4 to 5
minutes or until mixture thickens. Turn off the heat.
Stir chicken, carrots, peas and potatoes into the sauce.
Preheat jaffle maker until green light switches on.
Butter each slice of bread with butter.
Place two slices of bread, butter side down into the jaffle maker. Divide the chicken pie mixture between two slices of bread, careful not to overfill. Top with remaining slice of bread on top, butter side up. Cook 3-5 minutes or until bread is golden and crisp.