Chicken & Vegetable Family Pie

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From one of our national supermarkets monthly magazine."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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