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
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 414cal
-
Kilojoules 1730kJ
-
Protein 24g
-
Total fat 16g
-
–Saturated fat 4g
-
Carbohydrates 40g
-
–Sugars 8g
-
Dietary fibre 5g
-
Sodium 390mg
-
Calcium 130mg
-
Iron 3.5mg
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.
Photographer: Devin Hart
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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.
