Chicken Pie Jaffle

  • Serves 2
  • Difficulty Easy

Your tastebuds will welcome this comforting Jaffle, packed full of juicy roast chicken and home grown veg.



4 slices Hi-Fibre Lo-GI Block Loaf
50g butter
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


    1. Step 1

      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.

    2. Step 2

      Bring to the boil. Reduce heat to medium. Cook, stirring, for 4 to 5

    3. Step 3

      minutes or until mixture thickens. Turn off the heat.

    4. Step 4

      Stir chicken, carrots, peas and potatoes into the sauce.

    5. Step 5

      Preheat jaffle maker until green light switches on.

    6. Step 6

      Butter each slice of bread with butter.

    7. Step 7

      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.