Tandoori chicken pie Recipe | Healthy Eating Advisory Service

Tandoori chicken pie

Allergen – contains gluten, dairy.

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Method

Pre heat the oven to 180oc.
Combine the tandoori, ¾ of the yoghurt and the chopped washed coriander stems in a bowl and add the chicken, mix together well and allow to marinate for at least 3 hours, preferably overnight.
Put the chicken on an oven tray and cook for approx. 30-40 minutes, allow to cool slightly.
Once cooled, chop the chicken into small dice and place in a bowl, add the coriander leaves, onion, crumbled feta, grated cheese, capsicum, filo and the remaining yoghurt, stir well to combine.
Spray a deep tray or pie/quiche dish with oil, layer the pastry into the tray, overlapping in the base and hanging out over the edges, spray a little oil in between sheets, make sure that there is at least 3-4 layers of pastry all across the base.
Pour the mixtures into the pastry and pull the overhanging pieces over the top of the pie, top with another 2 or 3 filo pastry sheets to seal the pie completely.
Bake for 35-40 minutes or until pastry is browned. Serve straight away or allow to cool and cut into pieces.

Tandoori chicken pie