Chicken pot pie
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Time to make:
50 mins (Hands-on time: 15 mins, Cooking time: 35 mins)
$3.35 per serve
(at time of publication)
Full ingredients list:
1 portion Roast chicken base (about 1 1/2 cups meat)
1 portion Tomato, mushroom and capsicum sauce
200g frozen spinach, thawed, squeezed of excess water
1/4 cup pine nuts
6 filo pastry sheets
1 portion Roast potato base, to serve
1 portion Coleslaw, to serve
6 tablespoons Coleslaw dressing, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Make pie filling: Set a large saucepan over medium heat. Add roast chicken, tomato sauce, spinach and pine nuts with 1/2 cup water. Heat pie filling through.
Step 2 Transfer pie filling to a large ovenproof dish. Put stack of filo sheets on a clean work surface.
Step 3 Spray top sheet with a light coating of olive oil, then lightly scrunch; arrange over pie filling. Spray and scrunch remaining filo sheets to cover pie filling.
Step 4 Put potatoes in a baking dish; cover with foil. Bake potatoes and pie for 20 minutes, or until pastry is golden and potatoes are hot.
Step 5 Meanwhile, toss coleslaw with dressing in a small bowl. Serve pie with roast potatoes and coleslaw.
This recipe is part of our Cook once, make meals for a week! feature... all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead.
About this recipe
First published: May 2015