May 19, 2018
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Vegetables, Carrot, Onions, Italian, Budget-Friendly, Entertaining, Potluck, Weeknight Meals, Oven Bake, Stove Top, Boneless Pieces more
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"From our Saturday newspaper The West Australian. Times are estimated."
Preheat oven to 200C.
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.
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.
Season with salt and pepper and transfer mixture to a 25cm round ovenproof dish and scatter mozzarella over filling.
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.
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