Chicken & Vegetable Family Pie
Recipe: #24648
August 09, 2016
Categories: Chicken, Celery Onions, Oven Bake, Whole Chicken, Kosher Meat, Chicken Dinner, more
"From one of our national supermarkets monthly magazine."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (480.1 g)
- Calories 746.9
- Total Fat - 24.8 g
- Saturated Fat - 9.9 g
- Cholesterol - 671.3 mg
- Sodium - 563.2 mg
- Total Carbohydrate - 77.5 g
- Dietary Fiber - 2.8 g
- Sugars - 38.4 g
- Protein - 54 g
- Calcium - 121.8 mg
- Iron - 8.1 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 200C.
Step 2
Use a sharp knife to cut down the length of the corn cob close to the core to remove the kernels and discard the cob.
Step 3
Heat oil in a large frying pan over medium heat and cook the onion, stirring, for 2 minutes or until onion has softened and then add the corn kernels, capsicum, celery and carrot and cook, stirring, for 3 minutes or until tender.
Step 4
Add the carbonara sauce, chicken and peas and stir to combine.
Step 5
Transfer to a 10 cup (2.5L) capacity oven proof dish.
Step 6
Place the filo on a clean work surface and brush 1 filo sheet with a little butter and top with a second sheet and brush with butter and then fold into quarters lengthways, then starting from one end, loosely roll pastry around to form a disc and place on top of the chicken mixture.
Step 7
Repeat with remaining filo to make 8 discs and then brush with butter and sprinkle with caraway seeds.
Step 8
Bake for 20 to 25 minutes until golden brown and heated through and serve with salad leaves and parsley, if desired.
Tips
No special items needed.
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