Skip to content

Creamy chicken and vegetable pie *Mighty Meals exclusive*

2.5 serves of vegetables in each serve

Preparation time: 15 minutes

Cooking time: 45 minutes

Serves: 6

2.5 serves of vegetables per serve

Diet and Allergies:

Preparation time: 15 minutes

Cooking time: 45 minutes

Serves: 6

2.5 serves of vegetables per serve

Diet and Allergies:

Ingredients

1 medium head broccoli 
2 tsp olive oil
400g chicken breast, cut into 2cm pieces
1 leek, thinly sliced
1 garlic clove, finely chopped
1 tbsp wholemeal flour
1 reduced-salt chicken stock cube, crumbled
½ cup light sour cream
1 tbsp wholegrain mustard
2 medium carrots, finely chopped
1 cup frozen peas
6 fresh filo pastry sheets
Olive oil spray

Method

Step 1:

Preheat the oven to 180℃.  Cut the broccoli stem into 1cm chunks, then cut the head into small florets.

Step 2:

Heat the oil in a large, deep-sided frying pan over medium-high heat.  Cook the chicken, leek and broccoli stalks for 5 minutes or until the leek is tender.  

Step 3:

Add the garlic and cook for 1 minute or until fragrant.  Add the flour and cook, stirring, for 1 minute.  

Step 4:

Add the stock, sour cream, mustard, carrot, broccoli florets, peas and ½ cup water. Cook, stirring, for 5 minutes or until the sauce starts to thicken. Set aside to slightly cool.  

Step 5:

Lightly spray a shallow pie dish with olive oil spray.  Line the base with a sheet of filo, laying it a little off-centre so the excess falls over the side of the dish.  Spray with oil and top with another sheet, laying it at an angle to the first sheet and allowing the excess to fall over the side of the dish.  Continue spraying with oil and layering with filo.  

Step 6:

Spoon the pie mixture into the filo.  Fold the overhanging filo back into the centre of the dish and scrunch to fully enclose the filling.  Spray with olive oil spray.  Bake for 25-30 minutes, until the pastry is golden brown.  


Serving suggestion:

Ingredient swaps:

  • If you don’t have leek you can use onion. 
  • You can use light cream if you don’t have light sour cream. 

Budget tips:

  • Jarred garlic may be used to save time and money. 
  • Use a frozen vegetable mix instead of fresh broccoli and carrots to save money and time.  

Reduce waste tips:

  • Save unused pastry by immediately placing back in the packaging and return to the refrigerator to prevent it from drying out.
  • Use leftover pastry to make homemade sausage rolls.

Nutrition tips:

  • Using light sour cream instead of full fat helps lower your saturated fat intake.
  • Filo pastry is a healthier alternative to puff pastry because its lower in saturated fat.

Share recipe:

You might also like:

Roasted vegetables in a metal baking dish lined with baking paper, garnished with fresh spinach leaves

Balsamic baked vegetables

Above view image of spaghetti bolognaise with basil and Parmesan in a white bowl topped with basil and cutlery and a plain white napkin on the side

Pasta bolognaise sauce

Image of Tofu Soba Noodles on a large white plate with wooden chopsticks and dressing on the side for serving

Tofu soba noodles