Chicken and bacon filo pies
Ingredients
- 400g chicken breast fillets
- 2 rashers lean bacon
- 1 ½ cups button mushrooms, halved
- ½ cup corn kernels
- 420g can condensed chicken soup
- 2 tablespoons chopped fresh parsley
- Pastry topping
- 75g filo pastry
- olive oil spray
Instructions
1 Cut chicken in bite-sized chunks. Grill bacon and chop.
2 Place chicken, bacon, mushrooms and corn in a pan with soup and 1 1/2 cans water. Heat to simmering point. Stir in parsley. Cover and simmer for 20 minutes.
3 Transfer to 4 small ovenproof dishes or a large pie dish. Leave to cool slightly. Heat oven to 190°C.
4 Cut filo into small squares and scrunch up loosely. Place on top of pie filling to cover. Spray with oil spray.
5 Bake small pies for 25-30 minutes (large pie for 35-40 minutes), or until golden brown. Serve with lightly cooked carrots and greens.
Nutrition Info (per serve)
Kilojoules 1310kJ
Calories 313cal
Protein 30g
Total fat 12g
Saturated fat 3g
Carbohydrates 25g
Sugars 4g
Dietary fibre 2g
Sodium 710mg
Calcium 20mg
Iron 1.5mg
Variations
Make as one large pie, or two smaller pies to serve for staggered mealtimes.
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Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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