- ¼ tsp dried thyme
- salt and pepper
- 680g skinless, boneless chicken breasts, cut into 2,5cm chunks
- olive-oil cooking spray
- 1 large onion, finely chopped
- 1¾ cups chicken stock
- 2 cloves garlic, chopped
- 5 medium parsnips, peeled and thinly sliced
- 3 medium carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 6 sheets frozen filo pastry (each 30cm by 20cm), thawed
- 2 tbsp cornflour
- ½ cup water
- 2 cups frozen peas, thawed
- ½ cup fresh flat-leaf parsley, finely chopped, plus more for garnish
- Preheat oven to 220°C.
- Sprinkle thyme and ¼ teaspoon each salt and freshly ground black pepper evenly over chicken. Lightly coat a 30cm skillet with olive-oil spray and heat on medium-high. Add chicken in a single layer and cook for 3 minutes or until lightly browned, turning pieces over once halfway through cooking; transfer to plate.
- To same skillet, add onion and ¼ cup chicken stock. Cook for 5 minutes or until browned, stirring and scraping up browned bits. Add garlic and cook for 1 minute, stirring. Stir in parsnips, carrots and celery, then add remaining 1½ cups chicken stock. Heat to boiling on high. Cover and reduce heat to maintain a simmer. Cook for 10 minutes or until vegetables are tender-crisp.
- While vegetables cook, place 1 filo sheet on work surface; spray lightly with olive-oil spray. Top with another sheet. Repeat with remaining filo sheets and olive-oil spray, lightly coating top sheet with olive-oil spray.
- In a small bowl, stir cornflour into water to dissolve; stir into vegetable mixture and simmer for 2 minutes or until thickened, stirring occasionally. Stir in peas, chopped parsley, reserved chicken, ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Heat to simmering, then transfer to a 30cm by 20cm by 5cm baking dish. Centre filo on top, tucking in edges if necessary. Cut 5 slits in filo.
- Bake for 15 minutes or until the filo is golden brown. Garnish with parsley to serve.
EACH SERVING About 1 423kJ, 33g protein, 32g carbohydrate, 5g total fat (1g saturated), 9g fibre, 48mg cholesterol, 678mg sodium.
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