Chicken filo pot pie with slaw
- 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)
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.
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)
Total fat 16g
–Saturated fat 4g
Dietary fibre 5g
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