Cheesy chicken and vegie pie

Cheesy chicken and vegie pie


You can prepare this delicious recipe in 5 minutes and then sit back and relax while it bakes until puffed and golden.

The ingredient of Cheesy chicken and vegie pie

  1. 1 tablespoon olive oil
  2. 850g Coles RSPCA Approved Chicken Thigh Fillets, trimmed, cut into 3cm cubes
  3. 400g packet Birds Eye Steam Fresh Broccoli, Cauliflower & Carrots with Cheese Sauce
  4. 1 sheet Coles Brand Puff Pastry, just thawed
  5. 1 egg, lightly beaten
  6. 1 teaspoon sesame seeds
  7. 1/2 teaspoon Coles Brand Caraway Seeds
  8. Steamed green beans, to serve

The instruction how to make Cheesy chicken and vegie pie

  1. Preheat oven to 200C (180C fan-forced). Heat the oil in a large frying pan over high heat. Season the chicken and cook, in 2 batches, for 5 mins or until well browned. Add the frozen vegetables and stir for 30 secs or until the sauce around the vegetables starts to thaw and coat the chicken.
  2. Divide the chicken mixture among four 1 1/2-cup ovenproof ramekins. Cut pastry into 4 squares. Top ramekins with pastry. Brush with egg. Sprinkle with combined seeds. Bake for 25-30 mins or until puffed and golden.
  3. Serve with green beans.

Nutritions of Cheesy chicken and vegie pie


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