Chicken and Filo Pies

Olive or Canola oil Spray

500g skinless chicken breast fillet, cubed

1 leek, sliced

250g mushrooms, quartered

1 red pepper, chopped

1 pkt Maggi Chicken & Mushroom Soup Mix

375ml can Carnation Light & Creamy Evaporated Milk

1/2 cup chopped fresh parsley

4 filo sheets

1tsp sesame seeds

• Preheat oven to 180c
• Spray a large non stick frying pan with oil and heat.  Add chicken and cook until browned.
• Add leek, mushrooms and red pepper.  Cook for a further 2 minutes, stirring.
• Add combined soup mix and evaporated milk.  Bring to the boil, stirring.  Simmer for 5 minutes, stirring constantly.  Stir in parsley.
• Spoon into 4 individual dishes.  Lightly spray filo sheets with oil and scrunch over tops of each dish.  Sprinkle over sesame seeds.
• Bake in preheated oven for 20 minutes or until pastry is golden.
• Serve with a green salad.

Analysis per serve

Energy (kj)1274

*Carbohydrate (g) 21

*** Protein (g) 39

*** Fat (g) 7

*** Calcium, Vitamin C

Food Tip:

This recipe can be made into a single large pie rather than individual pies.

Supplied by Cameron Calkoen: Paralympics - Athletics