Chicken and greens filo pot pie recipe
A comforting, creamy chicken pie with a subtle fajita kick makes for a tasty twist on a traditional recipe. Then add lots of hidden veg and make it lighter with filo pastry and you have a winning midweek meal. Even better, there's leftover pie filling to create these creamy chicken fajitas.
See method- Serves 4
- 10 mins to prepare and 1 hour to cook
- 420 calories / serving
- Freezable
Ingredients
- 2½ tbsp vegetable oil
- 2 onions, thinly sliced
- 3 mixed-colour peppers, thinly sliced
- 1kg pack skinless chicken thigh fillets, cut into 1cm-thick slices
- 2 garlic cloves, finely chopped
- 30g sachet fajita seasoning
- 400g tin chopped tomatoes
- 300g pot soured cream
- 180g pack chopped curly kale
- 1 head of broccoli, cut into florets
- 3 sheets filo pastry, each cut in half
Each serving contains
- Energy
- 1750kJ 420.0kcal
- Fat
- 23g
- Saturates
- 7g
- Salt
- 1.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 22.0gProtein 28.0gFibre 6.8g
Method
- Heat 1 tbsp oil in a large, deep frying pan over a high heat and fry the onions and peppers for 5 mins or until softened and turning golden. Transfer to a plate, then add another 1 tbsp oil. Cook the chicken for 10 mins, still over a high heat, then return the peppers and onions to the pan and stir in the garlic and fajita seasoning. Cook, stirring, for 2-3 mins until the spices and garlic are fragrant.
- Stir in the chopped tomatoes, soured cream and 300ml water. Reduce the heat to medium-low and simmer for 10 mins. Add the kale and cook for a further 5 mins; season. Set aside half the mixture (about 875g) for the fajitas.
- Preheat the oven to gas 5, 190°C, fan 170°C. In a pan of boiling water, simmer the broccoli for 4 mins. Drain, then mix with the remaining chicken mixture and spoon into a 2ltr baking dish. Scrunch up the filo pastry, arrange on top, then brush with the remaining oil. Bake for 20 mins or until golden.
- See more Pie recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
