Nutrition Information
Per Serve
Energy: 1987kJ/475 Cals (23%)
Protein: 33g (66%)
Fat: 23g (33%)
Sat fat: 7g (29%)
Carb: 30g (10%)
Sugar: 12g (13%)
Fibre: 9g (30%)
Sodium: 532mg (27%)
Impress the family with a comforting meal, bursting with flavour. It’s affordable and simple to prep.
4
10m
Note: + Cooling time
45m
Preheat oven to 200°C. Place the chicken and flour in a bowl and toss until the chicken is lightly coated. Heat the oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 mins or until the chicken is brown all over. Transfer to a plate. Repeat with the remaining chicken.
Add the onion to the pan and cook, stirring, for 3 mins or until onion softens. Return the chicken to the pan with the vegetables and simmer sauce. Bring just to a simmer. Set aside to cool slightly.
Transfer the chicken mixture to a 6-cup (1.5L) pie dish. Arrange the pastry over the mixture in the dish and use a small sharp knife to trim the edge. Cut 3 small slits in the pastry. Whisk the egg in a small bowl with a little water and brush over the pastry.
Bake for 30 mins or until the pastry is golden and puffed. Serve with the salad leaves.
Energy: 1987kJ/475 Cals (23%)
Protein: 33g (66%)
Fat: 23g (33%)
Sat fat: 7g (29%)
Carb: 30g (10%)
Sugar: 12g (13%)
Fibre: 9g (30%)
Sodium: 532mg (27%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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