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)
Log In or Sign Up to save this recipe to your shopping list.
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
