Italian Chicken Pie

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our Saturday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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