This veggie-packed take on a classic pie is full of flavour and wholesome goodness. It’s perfect for family dinners and picnics.
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Preheat oven to 200ºC. Place spinach, basil, almond, garlic and 1/4 cup (60ml) water in a food processor and process until well combined and almost smooth.
Heat a large deep non-stick frying pan over high heat. Add half the chicken and cook, stirring occasionally, for 5 mins or until golden brown. Transfer to a heatproof bowl. Repeat with the remaining chicken.
Combine the stock cube, cornflour and 1 cup (250ml) water in a small jug. Heat the oil in the pan. Add the leek and cook, stirring, for 2 mins or until the leek softens. Add the pumpkin and cook, stirring, for 2-3 mins or until tender. Return the chicken to the pan. Add the combined stock cube, cornflour and water and bring to a simmer. Cook, stirring, for 5 mins or until sauce boils and thickens. Set aside to cool slightly.
Add the sour cream and half the pesto mixture to the chicken mixture in the pan. Stir to combine. Transfer the mixture to an 8-cup (2L) pie dish.
Scrunch filo pastry and place over the chicken mixture. Bake the pie for 25-30 mins or until the pastry is golden.
Serve pie with remaining pesto.