Name: One-pan chicken and vegetable skillet pie
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 litre chicken stock; 1/2 bunch dill, fronds chopped, stalks separated; 1/2 bunch parsley, leaves chopped, stalks separated; 2 bay leaves; 2 chicken breasts; 60 gram butter, chopped; 1 leek, trimmed, sliced; 3 spring onions, sliced; 4 garlic cloves, sliced; 1 courgette, sliced; 100 gram sugar snap peas, sliced; 1/4 cup cornflour; 1/4 cup water; 1/2 red capsicum, seeded, finely sliced; 6 sheets filo pastry; 30 gram butter, melted; mixed salad leaves to serve

One-pan chicken and vegetable skillet pie

Dinner doesn't get much more delicious than this chicken pie recipe. Go from stove to oven to table in one pan for an easy, family-friendly meal that makes dinner and dishes easy

Serves 4

Prep

10M

Cook

Total

1H 10M

This recipe first appeared in Woman’s Day.

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Ingredients

1 litre chicken stock

1/2 bunch dill, fronds chopped, stalks separated

1/2 bunch parsley, leaves chopped, stalks separated

2 bay leaves

2 chicken breasts

60 gram butter, chopped

1 leek, trimmed, sliced

3 spring onions, sliced

4 garlic cloves, sliced

1 courgette, sliced

100 gram sugar snap peas, sliced

1/4 cup cornflour

1/4 cup water

1/2 red capsicum, seeded, finely sliced

6 sheets filo pastry

30 gram butter, melted

mixed salad leaves to serve

Method

1.Preheat oven to 180°C.

2.In a 28cm oven-proof frying pan, bring stock, herb stalks and bay leaves to the boil on high. Add chicken and cover, reducing heat to low. Simmer for 10-12 minutes until cooked through. Transfer chicken to a plate using a slotted spoon. Allow to cool, then drain stock, discarding solids.

3.In the same pan, heat butter. Sauté leek, onions and garlic for 4-5 minutes until tender. Add courgette and peas, then sauté for 2-3 minutes.

4.Stir in reserved stock and bring to the boil. Reduce heat to low and simmer for 8-10 minutes until reduced slightly.

5.Shred chicken and return to pan. In a small bowl, combine cornflour with water to make a paste. Add to pan, stirring, until mixture thickens. Simmer for 3 minutes.

6.Remove pan from heat. Stir chopped herbs and capsicum through. Season to taste, then leave to cool.

7.Brush each sheet of filo with butter. Scrunch into loose balls and arrange over chicken mixture. Bake for 20-25 minutes until golden. Serve with salad.