Chicken and vegetable family pie Recipe • Wiki Recipes

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Publication: Coles

Try this delicious filo pastry chicken pie for a fun new twist to an old family favourite.

1 corn cob, husks and silks removed
2 teaspoons olive oil
1 brown onion, finely chopped
1 red capsicum, seeded, finely chopped
2 celery sticks, finely chopped
1 carrot, peeled, finely chopped
490g jar carbonara pasta sauce
1 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed, coarsely shredded
1 cup (120g) frozen peas
16 sheets filo pastry
50g butter, melted
1 teaspoon caraway seeds
Coles Brand Australian 4 Leaf Salad, to serve
Flat-leaf parsley leaves, to serve

Step 1

Preheat oven to 200C. Use a sharp knife to cut down the length of the corn cob close to the core to remove the kernels. Discard the cob.
Step 2

Heat the oil in a large frying pan over medium heat. Cook the onion, stirring, for 2 mins or until onion softens. Add corn kernels, capsicum, celery and carrot. Cook, stirring, for 3 mins or until tender. Add the carbonara sauce, chicken and peas and stir to combine. Transfer to a 10-cup (2.5L) ovenproof dish.
Step 3

Place the filo on a clean work surface. Brush 1 filo sheet with a little butter. Top with a second filo sheet and brush with butter. Fold into quarters lengthways, then starting from one end, loosely roll pastry around to form a disc. Place on top of the chicken mixture. Repeat with remaining filo to make 8 discs. Brush with butter and sprinkle with caraway seeds.
Step 4

Bake for 20-25 mins or until golden brown and heated through. Serve with salad leaves and parsley, if desired.

All nutrition values are per serve

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