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Servings 4
Calories 562 kcal
Prep Time15 mins
Cook Time25 mins
Total Time40 mins

Ingredients
 

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 1 medium courgette, finely chopped
  • 1 garlic clove, crushed
  • 400 g chopped tomatoes in juice
  • 200 g frozen peas
  • 400 g smoked chicken breast, roughly chopped
  • 1 OXO cube
  • 10 sheets filo pastry, roughly
  • 1 medium egg, beaten
  • 25 g melted butter
  • salt and freshly ground black pepper
  • olive oil
  • smoked paprika
  • 4 tbsp fresh parsley, chopped

Instructions
 

  • Preheat the oven to 200C gas 6
  • Line a 20cm x 3cm deep ovenproof frying pan with 3-4 sheets of filo pastry, brush each layer with a little beaten egg and melted butter, keep any trimmings for the top later.
  • Cook for 10 minutes to set the egg and pastry, then remove from the oven.
  • While the pastry is browning, heat the oil in a saucepan add the onions, courgette and garlic. Cook for 10 minutes to soften over high heat.
  • Add the tomatoes, peas and stock cube and simmer until nice and thick.
  • Stir in the roughly chopped chicken and season well with salt and pepper.
  • Spoon into the cooked filo lined pan.
  • Very finely slice the rest of the filo pastry and place it into a bowl.
  • Drizzle with olive oil, and season well with salt, pepper, smoked paprika and chopped parsley.
  • Arrange the rest of the filo paste on top of the filled pie.
  • Pop into the oven and cook for a further 15 minutes to brown nicely.
  • Serve with a green salad.
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Nutrition Facts
Spring Chicken Pie
Amount per Serving
Calories
562
% Daily Value*
Fat
 
30
g
46
%
Sodium
 
1695
mg
74
%
Carbohydrates
 
46
g
15
%
Sugar
 
9
g
10
%
Protein
 
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken, filo pastry
Course Chicken, Main Course, Pies / Flans / Tarts
Cuisine British, Easter, ITV This Morning, Spring, Summer
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