If you’re looking for an effortless weeknight meal, look no further than this Chicken and vegetable family pie recipe. Featuring layers of crispy pastry and a creamy carbonara sauce, this dish looks as delicious as it tastes.
Serves66
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
1 corn cob, husks and silks removed
2 tsp olive oil
1 brown onion, finely chopped
1 red capsicum, seeded, finely chopped
2 celery sticks, finely chopped
1 carrot, peeled, finely chopped
490g jar carbonara sauce
1 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed, coarsely shredded
1 cup (120g) frozen peas
16 sheets filo pastry
50g butter, melted
1 tsp caraway seeds
Coles Australian 4 Leaf Salad, to serve
Flat-leaf parsley leaves, to serve
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Use a sharp knife to cut down the length of the corn cob close to the core to remove the kernels. Discard the cob.
Step 2
Heat the oil in a large frying pan over medium heat. Cook the onion, stirring, for 2 mins or until onion softens. Add corn kernels, capsicum, celery and carrot. Cook, stirring, for 3 mins or until tender. Add the carbonara sauce, chicken and peas and stir to combine. Transfer to a 10-cup (2.5L) ovenproof dish.
Step 3
Place the filo on a clean work surface. Brush 1 filo sheet with a little butter. Top with a second filo sheet and brush with butter. Fold into quarters lengthways, then starting from one end, loosely roll pastry around to form a disc. Place on top of the chicken mixture. Repeat with remaining filo to make 8 discs. Brush with butter and sprinkle with caraway seeds.
Step 4
Bake for 20-25 mins or until golden brown and heated through. Serve with salad leaves and parsley, if desired.
