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Chicken and vegetable family pie
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Savor a flavorful filo pastry chicken pie for a modern take on a classic dish.
Ingredients:
  • 1 corn cob, husks and silks removed
  • 9.20 gm olive oil
  • 1 red capsicum, seeded, finely chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, peeled, finely chopped
  • 490g jar carbonara pasta sauce
  • 1 Hot Roast Chicken, skin and bones removed, coarsely shredded
  • 120g pea
  • 16 sheets filo pastry
  • 50g butter, melted
  • 1 tsp caraway seeds
  • Coles Brand Australian 4 Leaf Salad, to serve
  • Flat-leaf parsley leaves, to serve
Instructions:
  • Preheat the oven to 200C. Use a sharp knife to slice off the corn kernels lengthwise, discarding the cob.
  • In a large frying pan over medium heat, sauté the onion in oil until softened. Add corn, capsicum, celery, and carrot and cook until tender. Stir in carbonara sauce, chicken, and peas. Transfer the mixture to a 10-cup ovenproof dish.
  • Lay one filo sheet on a clean work surface. Brush lightly with butter. Place another filo sheet on top and brush with butter. Fold lengthwise into quarters and gently roll into a disc. Put on the chicken mixture. Repeat with the remaining filo to create 8 discs. Brush with butter and sprinkle with caraway seeds.
  • Bake until golden brown and heated through, about 20-25 minutes. Serve with salad leaves and parsley, if desired.

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