Chicken & Capsicum Pie

Serves 6

Chicken & Capsicum Pie

Ingredients

  • 6 sheets of filo pastry
  • 800g fresh cubed chicken breast
  • 2 x diced red capsicum
  • 2 x chopped onions
  • 2 tablespoons Colman’s Dijon Mustard
  • 4 tablespoons butter
  • 2 tablespoons plain flour
  • 1 cup white wine
  • 1 cup chicken stock
  • Crème fraiche
  • Oil
  • Salt & pepper
  • Fresh parsley

Method

  1. Preheat oven to 180°C fan bake.
  2. Sauté the chicken, capsicum and onion in oil, when cooked add butter.
  3. Mix in flour on a low heat, when combined add Colman’s Dijon Mustard, white wine, crème fraiche and stock, season to taste.
  4. When sauce coats the chicken, add fresh parsley.
  5. Place chicken filling in 6 medium-sized ramekins; scrunch 1 sheet of filo pastry on top, spray with olive oil.
  6. Place in oven until golden.