Cheat’s Creamy Chicken & Veggie Filo Pie
with Parmesan & Salad
- Gluten
- Wheat
- Soy
- Milk
- Wheat
- May contain traces of allergens
Crispy and creamy! Golden filo pastry blankets a rich filling of chicken and wholesome, pre-prepped vegetables (like potato, carrot and pumpkin) in a velvety sauce. Served with a peppery salad for a fresh, satisfying crunch. It's comfort food made simple.
Ingredients
1
Chicken Breast Strips
1 packet
Filo Pastry
(Contains: Gluten, Wheat)
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Roast Veggie Mix
1
Zucchini
1
Gourmet Leaf Mix
Not included in your delivery
1 drizzle
olive oil
1 tsp
flour
(Contains: Gluten May be present: Wheat)
1 cup
milk
(Contains: Milk)
2 tbs
water
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Place roast veggie mix on a large microwave-safe plate. Cover with a damp
paper towel. Microwave veggies on high, 4 minutes. Drain and transfer to a large
baking dish.
• Meanwhile, roughly chop zucchini into bite-sized chunks.
• To the baking dish with steamed veggies, add zucchini and drizzle with olive oil.
Season with salt and toss to coat. Bake until just tender, 20-25 minutes.
• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes. Add herb & mushroom seasoning, and the plain flour and cook until fragrant, 1 minute.
• Add the milk, water, light cooking cream, and Parmesan cheese and cook, stirring, until thickened, 2-3 minutes. Season to taste.
TIP: The chicken is cooked when it is no longer pink inside.
• Pour creamy filling over veggies in the baking dish.
• In a small microwave-safe bowl, place the butter and microwave in 10 second bursts until melted.
• Lightly scrunch each sheet of filo pastry and place on top of pie mixture to completely cover.
• Gently brush melted butter over to coat. Bake pie until golden, 20-25 minutes.
Little cooks: Join in on the fun by helping to scrunch the filo pastry!
• In a medium bowl, combine gourmet leaf mix with a drizzle of olive oil and vinegar. Season to taste.
• Divide creamy chicken and veggie filo pie between plates.
• Serve with salad. Enjoy!
Little cooks: Take the lead by tossing the salad!
