Creamy chicken and corn filo pie
(at time of publication)
- 2—3 tablespoons olive oil
- 1 onion, finely diced
- large handful of fresh thyme, stalks removed and roughly chopped
- 1 teaspoon crushed garlic
- 450g chicken breast, diced
- 6 medium-sized (650g) carrots, cut into chunks
- 3 tablespoons wholemeal flour
- 1 Oxo salt-reduced chicken stock cube
- 410g can creamed corn
- freshly ground black pepper
- 5 sheets of filo pastry
- spray oil
1 Preheat oven to 200°C on fan bake. Heat oil in a large frying pan on a high heat. Add the onion, thyme and garlic and fry for 1—2 minutes. Add the chicken and cook for 3—4 minutes until lightly golden. Place the carrots in a medium-sized saucepan, cover with water and boil for 20—25 minutes until soft.
2 Add flour to the frying pan and combine well with the chicken. Dissolve the stock cube in 1 12 cups of boiling water and add to the chicken, stirring until a thick sauce starts to form. Pour in the corn and heat through. Season with plenty of pepper.
3 Pour the chicken mix into a greased ovenproof dish. Lightly scrunch up a piece of filo and cover one corner of the pie filling. Repeat with the other four pieces of filo until all filling is covered. Spray with oil. Place in the oven for 8—10 minutes until the filo is crunchy and golden. Meanwhile drain the carrots and mash with plenty of pepper. Serve alongside the chicken pie and garnish with extra thyme.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 3g
Dietary fibre 10g
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