Chicken filo pot pie with slaw

Serves: 6

Time to make: 50 mins , excludes making base mixes

Hands-on time: 15 mins

Ingredients

1 portion Roasted chicken (about 1 ½ cups chicken meat) (see tip)
1 portion Tomato, capsicum and mushroom sauce mix (see tip)
200g free-flow spinach
¼ cup pine nuts
6 sheets filo pastry
spray oil
To serve
1 portion Chunky roasted potato mix (see tip)
1 portion Coleslaw mix (see tip)
6 tablespoons Dressing (see tip)

Instructions

Stay Awake

1 Preheat oven to 190°C. To make pie filling place chicken and tomato mix portions in a pan with 1/2 cup water, spinach and pine nuts. Heat through.

2 Place pie mix in an ovenproof dish. Place filo sheets on a clean dry surface. Spray top sheet lightly with oil then lightly scrunch up. Arrange scrunched filo over pie filling. Repeat with remaining filo to cover filling.

3 Cook until golden brown with the potato mix, covered with tinfoil. Meanwhile, toss coleslaw portion with dressing.

4 Serve pie with potatoes and slaw.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 414 cal

Kilojoules 1730 kJ

Protein 24 g

Total fat 16 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 8 g

Dietary fibre 5 g

Sodium 390 mg

Calcium 130 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.