Scrunching the pastry and baking it in the oven makes for the ultimate crunchy pie topper, and using tinned chicken soup gives a delicious creamy flavour.
of your reference intake. Typical energy values per 100g: 360kj/86kcal
Cook: 30 Mins
Serves: 4
Ingredients
3 tsp vegetable oil
500g Asda Tender Chicken Breast Fillets, diced
1 Knorr Zero Salt Chicken Stock Cube, dissolved in 150ml just-boiled water
400g tin Asda Cream of Chicken Soup
4 sheets Asda Ready Rolled Filo Pastry, at room temperature
150g Asda Frozen for Freshness Garden Peas
150g Asda Frozen for Freshness Sweetcorn
180g bag Asda Mild & Tender Baby Spinach
2 x 160g packs Asda Tenderstem Broccoli, Carrot & Sugar Snap Peas, to serve
Method
Preheat the oven to 200°C/180°C Fan/Gas 6.
Heat 1 tsp of the oil in a non-stick frying pan over a high heat then add the chicken, season and fry for 8–9 mins until golden.
Add the stock and stir with a wooden spoon to release the flavour from the bottom of the pan, then turn the heat down to medium. Stir through the soup, along with a pinch of salt and some freshly ground black pepper. Bring to a gentle simmer and cook for 7 mins or until the chicken is cooked through, being careful not to boil the mixture.
Meanwhile, scrunch each sheet of filo pastry onto a baking tray and brush with the remaining oil. Cook for 8 mins until golden.
Stir the frozen peas and sweetcorn into the pan, bring back to a simmer, then tear in the spinach – you may need to do this in two batches. Cook for 3–4 mins. Meanwhile, microwave the veg according to pack instructions. Ladle the chicken filling into bowls, top with filo and serve the microwaved veg on the side.
