Chicken and savoy cabbage pie

Name: Chicken and savoy cabbage pie
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: ['British']
Ingredients: 4 Co-op British chicken thighs; ½ x Co-op British savoy cabbage, finely shredded; 300ml tub Co-op reduced fat crème fraîche; Zest of 1 lemon; 4 sheets filo pastry

https://www.coop.co.uk/recipes/chicken-and-savoy-cabbage-pie

This super easy pie recipe uses just 5 ingredients.

Feeds 4
Ready in 1 hour 10 minutes

Each serving contains

Energy
25%
2068kj 495kcal
Fat
High 35%
24.2g
Saturates
High 51%
10.3g
Sugar
Low 10%
9.2g
Salt
Low 11%
0.65g

% of adult’s reference intake | Carbohydrates per serving : 32g

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Ingredients
Method

Ingredients

4 Co-op British chicken thighs
½ x Co-op British savoy cabbage, finely shredded
300ml tub Co-op reduced fat crème fraîche
Zest of 1 lemon
4 sheets filo pastry

Method

Preheat the oven to 190°C/fan 170°C/Gas 5. Arrange the chicken thighs in a shallow roasting tin and season. Bake for 40 mins.
Just before the chicken is ready, bring a large pan of water to the boil and add the savoy cabbage. Bring back to the boil and cook for 2 mins. Drain well, then set aside.
Shred the chicken into large chunks with 2 forks, discarding the skin and bones, then put in a bowl — along with the cooking juices from the tin.
Stir through the crème fraîche, lemon zest and drained cabbage, mixing well. Spoon this into a pie dish.
Lightly brush the filo pastry with a little olive oil before gently scrunching up and laying on top. Bake the pie for 20 mins, until piping hot and golden, then serve.