recipes
Creamy Mustard Chicken Pot Pie
Crispy filo pastry topped pies with a scrumptious creamy chicken filling.
serves 4
10 min prep
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ingredients
| 400g skinless chicken thigh fillets, diced 1 tablespoon plain flour 2 teaspoons oil 1 cup frozen Birds Eye Chopped Onions 2 cloves garlic, peeled and crushed 1/3 cup dry white wine 1 tablespoon seeded mustard ½ cup reduced fat thickened cream 1½ cups frozen Birds Eye Country Harvest - Peas & Supersweet Corn 4 sheets filo pastry |
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instructions
step 1
Coat diced chicken with plain flour. Heat oil in a large frying pan, add frozen Birds Eye Chopped Onions and cook for 2-3 minutes. Push onion to side of pan. Add garlic and diced chicken and stir fry until cooked through, approximately 3-4 minutes.
step 2
Add wine to pan and cook for 1 minute. Stir in mustard, cream and frozen Birds Eye Country Harvest and bring to the boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
step 3
Divide chicken mixture into 4 x 1 cup oven-proof pots. Spray each filo pastry sheet lightly with oil and scrunch onto the top of each pot.
step 4
Bake in a preheated oven at 190°C for 15 minutes or until golden brown.
recipe tip
Sprinkle with sesame seeds.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1670kJ (400Cal) | 635kJ (152Cal) |
| Protein | 24.9g | 9.5g |
| Fat- Total | 22.8g | 8.7g |
| - Saturated | 10.5g | 4.0g |
| Carbohydrate | 18.9g | 7.2g |
| - Sugars | 4.5g | 1.7g |
| Dietary Fibre | 3.7g | 1.4g |
| Sodium | 273mg | 103mg |
| Potassium | 585mg | 222mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Creamy Mustard Chicken Pot Pie
Creamy Mustard Chicken Pot Pie
Crispy filo pastry topped pies with a scrumptious creamy chicken filling.
ingredients
400g skinless chicken thigh fillets, diced
1 tablespoon plain flour
2 teaspoons oil
1 cup frozen Birds Eye Chopped Onions
2 cloves garlic, peeled and crushed
1/3 cup dry white wine
1 tablespoon seeded mustard
½ cup reduced fat thickened cream
1½ cups frozen Birds Eye Country Harvest - Peas & Supersweet Corn
4 sheets filo pastry
instructions
step 1
Coat diced chicken with plain flour. Heat oil in a large frying pan, add frozen Birds Eye Chopped Onions and cook for 2-3 minutes. Push onion to side of pan. Add garlic and diced chicken and stir fry until cooked through, approximately 3-4 minutes.
step 2
Add wine to pan and cook for 1 minute. Stir in mustard, cream and frozen Birds Eye Country Harvest and bring to the boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
step 3
Divide chicken mixture into 4 x 1 cup oven-proof pots. Spray each filo pastry sheet lightly with oil and scrunch onto the top of each pot.
step 4
Bake in a preheated oven at 190°C for 15 minutes or until golden brown.
serves 4 10 min prep recipe tip
Sprinkle with sesame seeds.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au