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Cauliflower and chicken pie recipe
Cauliflower and chicken pie recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Cozy chicken pies with cauliflower mash topping - a comforting family favorite!
Ingredients:
  • 3 sheets frozen shortcrust pastry, just thawed
  • 2 x 350g pkts Indian Inspired Chicken Tikka Masala
  • 1 zucchini, finely chopped
  • 2 x 350g pkts Cauliflower Mash
  • Coles Australian 4 Leaf Salad, to serve
Instructions:
  • Preheat the oven to 200°C and generously coat six 3/4-cup (185ml) pie tins with olive oil spray.
  • Roll out the pastry and use a 13cm round cutter to create 6 discs. Line pie tins with the pastry discs, add baking paper and weights, then bake for 10 mins. Remove paper and weights, and bake for an additional 5 mins until golden.
  • In a small saucepan, gently mix together the chicken and zucchini over medium heat until warmed.
  • 1. Preheat the grill to high heat. 2. Fill the pastry cases with the chicken mixture. 3. Warm the cauliflower mash according to the packet instructions. 4. Fluff up the cauliflower mash with a fork. 5. Spoon the mashed cauliflower over the chicken in the pastry cases. 6. Grill for 4 minutes or until the tops are golden brown.
  • Present the pies alongside a crisp bed of fresh salad leaves.

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