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Cauliflower and chicken pie

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  • Egg free
  • Nut free
  • Peanut free

Bring a winter classic to the next level with this Indian inspired recipe. Packed with a spiced chicken filling and topped with a creamy, golden cauliflower mash, these pies tick all the boxes.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Chicken pie with cauliflower mash on top served on a plate with side salad and a tray of extra pies to the side

Ingredients

  • 3 sheets frozen shortcrust pastry, just thawed
  • 2 x 350g pkts Coles Indian Inspired Chicken Tikka Masala
  • 1 zucchini, finely chopped
  • 2 x 350g pkts Coles Cauliflower Mash
  • Coles Australian 4 Leaf Salad, to serve

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Method

  1. Step 1

    Preheat oven to 200°C. Spray six 3/4 cup (185ml) pie tins with olive oil spray.
  2. Step 2

    Place the pastry on a clean work surface. Use a 13cm round pastry cutter to cut 6 discs from the pastry. Line pie tins with pastry. Line the pastry cases with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice. Bake for 5 mins or until the pastry is light golden.
  3. Step 3

    Meanwhile, combine the chicken and zucchini in a small saucepan. Stir over medium heat until heated through.
  4. Step 4

    Preheat grill to high. Spoon the chicken mixture into pastry cases. Heat the cauliflower mash following packet directions. Use a fork to mash the cauliflower mash. Spoon over the chicken mixture in the tins. Cook under the grill for 4 mins or until tops are golden.
  5. Step 5

    Serve pies with salad leaves.

    Cauliflower and chicken pie

    Cauliflower and chicken pie
    • Serves4
    • Cook time20 minutes
    • Prep time10 minutes
    Ingredients
    • 3 sheets frozen shortcrust pastry, just thawed
    • 2 x 350g pkts Coles Indian Inspired Chicken Tikka Masala
    • 1 zucchini, finely chopped
    • 2 x 350g pkts Coles Cauliflower Mash
    • Coles Australian 4 Leaf Salad, to serve
      Description

      Bring a winter classic to the next level with this Indian inspired recipe. Packed with a spiced chicken filling and topped with a creamy, golden cauliflower mash, these pies tick all the boxes.

      Method
      1. Step 1

        Preheat oven to 200°C. Spray six 3/4 cup (185ml) pie tins with olive oil spray.
      2. Step 2

        Place the pastry on a clean work surface. Use a 13cm round pastry cutter to cut 6 discs from the pastry. Line pie tins with pastry. Line the pastry cases with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice. Bake for 5 mins or until the pastry is light golden.
      3. Step 3

        Meanwhile, combine the chicken and zucchini in a small saucepan. Stir over medium heat until heated through.
      4. Step 4

        Preheat grill to high. Spoon the chicken mixture into pastry cases. Heat the cauliflower mash following packet directions. Use a fork to mash the cauliflower mash. Spoon over the chicken mixture in the tins. Cook under the grill for 4 mins or until tops are golden.
      5. Step 5

        Serve pies with salad leaves.