Chicken and Veggie Pie

Nutrition per serve

Ingredients

• 1pcs potato
• 1pcs carrot
• 1pcs onion
• 300g chicken thigh fillets
• 10g country seasoning
• 375g filo pastry
• 250ml (1 cup) boiling water
• 30ml olive oil
• 15ml plain flour
• 20g butter

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 190C, fan-forced. Grease a 1L (4 cup) round pie dish. Peel the potato and cut into 1cm chunks. Cut the carrot into 1cm chunks. Coarsely chop the onion. Cut the chicken into 2cm chunks. To make the stock, put the country seasoning and 250ml (1 cup) boiling water in a heatproof jug and stir to dissolve.
2. Step 2 — Make filling
   Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring, for 2-3 mins until browned. Remove from pan. Add the potato, carrot and onion to the pan and cook, stirring, for 5 mins or until softened. Add the chicken and 1 tbs plain flour and cook, stirring, for 2 mins or until flour is golden. Stir in the stock and bring to the boil.
3. Step 3 — Simmer filling
   Reduce the heat to low and cook, covered, for 15 mins or until potato is tender. Taste, then season with salt and pepper. Meanwhile, melt 20g butter and 1 tbs olive oil in a small saucepan over medium heat. Remove from heat. Lay 1 filo sheet on the bench (see Kitchen 101). Brush with the butter mixture, then top with another filo sheet. Repeat with 5 more filo sheets.
4. Step 4 — Assemble pie
   Use the filo stack to line the base and side of the pie dish. Using scissors, trim the filo to the rim of the pie dish. Spoon the filling into the pastry case. Lay 1 filo sheet on the bench and brush with the butter mixture. Top with another filo sheet, then repeat with 1 more filo sheet. Fold in half, put on top of the filling, then trim to a circle that fits in the dish.
5. Step 5 — Bake and serve up
   Fold the side of the filo pastry case down over the circle to cover. Cut a cross in the centre of the pie top, then brush with the remaining butter mixture. Bake for 35-40 mins until the pastry is golden. Stand for 5 mins. Serve immediately to prevent the pastry becoming soggy. Enjoy! Serves 3-4.
6. Step 6 — Kitchen 101
   To prevent the filo from sticking to the bench, lay it on a clean tea towel. Cover the remaining filo with a damp tea towel while you work so it doesn't dry out.

Allergens

Gluten, Wheat, Milch, Sulfit