Impress the family with a comforting meal, bursting with flavour. It’s affordable and simple to prep.
Serves44
Cook time45 mins45 minutes
Prep time10 mins10 minutes, + Cooling time
+ Cooling time
Ingredients
500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 3cm pieces
2 tbs plain flour
1 tbs sunflower oil
1 brown onion, finely chopped
500g Coles Frozen Australian Peas, Carrots & Cauliflower
420g jar korma simmer sauce
1 sheet frozen puff pastry, just thawed
1 Coles Australian Free Range Egg
120g pkt Coles Australian 4 Leaf Salad
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. Place the chicken and flour in a bowl and toss until the chicken is lightly coated. Heat the oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 mins or until the chicken is brown all over. Transfer to a plate. Repeat with the remaining chicken.
Step 2
Add the onion to the pan and cook, stirring, for 3 mins or until onion softens. Return the chicken to the pan with the vegetables and simmer sauce. Bring just to a simmer. Set aside to cool slightly.
Step 3
Transfer the chicken mixture to a 6-cup (1.5L) pie dish. Arrange the pastry over the mixture in the dish and use a small sharp knife to trim the edge. Cut 3 small slits in the pastry. Whisk the egg in a small bowl with a little water and brush over the pastry.
Step 4
Bake for 30 mins or until the pastry is golden and puffed. Serve with the salad leaves.
