Butter Chicken Filo Pie
with Roasted Veggies
We’re taking the crowd favourite creamy, mild Indian-style spiced butter chicken and wrapping it in golden filo pastry. What does this get us? One delicious pie that’s for sure! With the added flavour of roasted veggies tossed in, you’re really in for a good time.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
potato
1
carrot
1
Brown Onion
1 packet
chicken breast
1 packet
tomato paste
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 bottle
cream
(Contains Milk; )
1 packet
filo pastry
(Contains Gluten; )
3 clove
garlic
1 sachet
Mild North Indian Spice Blend
Not included in your delivery
olive oil
20 g
butter (for the sauce)
(Contains Milk; )
½ tbs
brown sugar
20 packet
butter (for the pastry)
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Meanwhile, finely chop onion and garlic. Cut chicken breast into 2cm chunks.
Little cooks: Kids can help toss the veggies.
In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and set aside.
Return the frying pan to medium heat with the butter (for the sauce). Cook the onion until tender, 3-5 minutes. Add garlic, mild North Indian spice blend and tomato paste and cook until fragrant, 1-2 minutes.
Add mild curry paste, the brown sugar, longlife cream and a splash of water and cook until slightly reduced, 2-3 minutes. Remove from heat, then add roasted veggies and return chicken to the pan. Stir to combine. Season to taste with salt and pepper.
Little cooks: Kids can help out with measuring the brown sugar.
Reduce oven to 220°C/200°C fan-forced. In a small heatproof bowl, add the butter (for the pastry) and microwave in 10 second bursts until melted. Meanwhile, transfer chicken filling to a baking dish. Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover. Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes.
To serve, divide butter chicken filo pie with roasted veggies between plates.