1 packet
Soffritto Mix
1 tin
Sweetcorn
1 packet
Filo Pastry
(Contains: Gluten, Wheat)
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk)
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
300 g
Diced Chicken
1 packet
Garlic Paste
1 sachet
Nan's Special Seasoning
• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced chicken and sweetcorn, tossing, until browned and cooked through, 1-2 minutes. • Add soffritto mix, stirring, until softened, 4-6 minutes.
• Add garlic paste and Nan's special seasoning, stirring, until fragrant, 1 minute. • Remove pan from the heat, then add the cream (see ingredients) and stir to combine. • Transfer to a baking dish, then add shredded cheddar cheese and baby spinach leaves, then stir to combine. TIP: Add a splash of water if chicken mixture 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. • Bake pie until pastry is golden, 20-25 minutes.
• Divide creamy chicken and veggie filo pie between plates. Enjoy!