Chicken & Vegetable Filo Pie

06:02 26 March 2010

Description

This delicious no-nonsense dish can be made for any season.
45 minutes to prepare and cook. Serves 4.

Ingredients

2 x 418g cans chicken in white sauce
340g can sweetcorn and peppers, drained
198g can red kidney beans, drained
270g packet frozen filo pastry, defrosted

Method

1. Preheat oven to Gas 5, 190°C, 375°F.
2. Mix the chicken and vegetables together and place into a shallow 1.2 litre (2 pint) dish.
3. Cut the filo pastry into squares approximately 15cm square (6”) and scrunch up into rosette shapes, use to top the chicken mixture.
4. Brush with oil or butter and bake for 25 minutes until golden and the filling is heated through.
5. Serve either hot or cold with canned new potatoes and a selection of salad leaves.

Servings

4

Nutrition Information

Calories: 603
Protein: 45.9g
Carbohydrate: 68.8g
Fat: 18.3g
Saturated fat: 6.2g
Fibre: 5.4g

This recipe and image is copyrighted to Canned Food UK.