Easy Chicken & Veggie Filo Pie
with Sesame Seeds & Garden Salad
This cosy dinner packs in a veggie-loaded chicken base that's full of flavour, then tops off the whole dish with a light and flakey filo pastry. Be sure to serve it fresh from the oven for an optimally crisp pastry!
This recipe is under 650kcal per serving.
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!
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
onion
1
carrot
1 packet
chicken breast
1 sachet
Chicken-Style Stock Powder
1 bag
salad leaves
1 packet
filo pastry
(Contains Gluten; )
1 packet
sesame seeds
(Contains Sesame; )
1
tomato
1 bag
Mixed Leaves
1 sachet
Aussie Spice Blend
1 packet
Dijon mustard
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten; )
¾ cup
milk
(Contains Milk; )
30 g
butter
(Contains Milk; )
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Roughly chop onion. Grate carrot. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken, tossing, until browned, 1-2 minutes. • Add onion and carrot, stirring, until softened, 4-6 minutes. • Add Aussie spice blend, chicken-style stock powder and the plain flour, stirring, until fragrant, 1 minute. • Add Dijon mustard and the milk and cook, stirring, until reduced, 1-2 minutes. • Transfer filling to a medium baking dish, then add salad leaves and stir to combine.
TIP: Add a splash of water if the chicken filling looks too thick.
• In a small heatproof bowl, add the butter. Microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of the chicken mixture to completely cover. Gently brush melted butter over to coat. • Sprinkle with sesame seeds. • Bake pie until pastry is golden, 20-25 minutes.
• While the pie is baking, roughly chop tomato. • In a medium bowl, combine mixed leaves, tomato and a drizzle of red wine vinegar and olive oil. Season to taste.
• Divide chicken and veggie filo pie between plates. • Serve with garden salad.