Italian Chicken Pie
Recipe: #29519
May 19, 2018
Categories: Chicken, Carrot, Onions, Italian Potluck, Oven Bake, Boneless Pieces, Chicken Dinner, Italian Dinner, more
"From our Saturday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (353.8 g)
- Calories 558.1
- Total Fat - 31.9 g
- Saturated Fat - 7.3 g
- Cholesterol - 188.4 mg
- Sodium - 741.2 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 5.1 g
- Sugars - 8.6 g
- Protein - 32.3 g
- Calcium - 91.8 mg
- Iron - 5.8 mg
- Vitamin C - 13 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 200C.
Step 2
Put oil, onion, carrot and zucchini in a large heavy-based saucepan over medium-high heat and cook for 5 minutes and then add chicken and cook, stirring occasionally, for 5 minutes or until chicken is almost cooked through and then stir in olives and semi-dried tomatoes and cook for 2 minutes and then adding spinach and pour in sauce, reserving jar.
Step 3
Put stock and cornflour into reserved jar and secure lid and shake well to combine, then add to pan and cook stirring, for 2 minutes until sauce thickens.
Step 4
Season with salt and pepper and transfer mixture to a 25cm round ovenproof dish and scatter mozzarella over filling.
Step 5
Cut pastry into strips about 2cm thick and line edge of dish with pastry strips and then arrange strips over filling in a lattice pattern and brush pastry with a little of the beaten egg and sprinkle with oregano and sesame seeds, then bake for 15 to 20 minutes or until pastry is golden.
Tips
No special items needed.
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