- Egg free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- No added sugar
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
This veggie-packed take on a classic pie is full of flavour and wholesome goodness. It’s perfect for family dinners and picnics.
- Serves4
- Cook time50 minutes
- Prep time15 minutes
Ingredients
- 60g baby spinach
- 1 cup basil leaves
- 1/4 cup (40g) almond kernels
- 1 garlic clove, crushed
- 6 Coles RSPCA Approved Chicken Thigh Fillets, trimmed, chopped
- 1 tsp olive oil
- 1 salt-reduced chicken stock cube
- 2 tsp cornflour
- 1 leek, pale section only, thinly sliced
- 500g butternut pumpkin, chopped
- 2 tbs light sour cream
- 8 sheets filo pastry
Nutritional information
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 200ºC. Place spinach, basil, almond, garlic and 1/4 cup (60ml) water in a food processor and process until well combined and almost smooth.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Scrunch filo pastry and place over the chicken mixture. Bake the pie for 25-30 mins or until the pastry is golden.
Step 6
Serve pie with remaining pesto.
Healthy chicken, pumpkin and spinach pesto pie
- Serves4
- Cook time50 minutes
- Prep time15 minutes
Ingredients
- 60g baby spinach
- 1 cup basil leaves
- 1/4 cup (40g) almond kernels
- 1 garlic clove, crushed
- 6 Coles RSPCA Approved Chicken Thigh Fillets, trimmed, chopped
- 1 tsp olive oil
- 1 salt-reduced chicken stock cube
- 2 tsp cornflour
- 1 leek, pale section only, thinly sliced
- 500g butternut pumpkin, chopped
- 2 tbs light sour cream
- 8 sheets filo pastry
Description
This veggie-packed take on a classic pie is full of flavour and wholesome goodness. It’s perfect for family dinners and picnics.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Scrunch filo pastry and place over the chicken mixture. Bake the pie for 25-30 mins or until the pastry is golden.
Step 6
Serve pie with remaining pesto.