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.
- Serves6
- Cook time30 minutes
- Prep time10 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
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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.
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Chicken and vegetable family pie
- Serves6
- Cook time30 minutes
- Prep time10 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
Description
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.
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.