Chicken, Apricot & Chickpea Filo Pie

1. Preheat oven to 190ºC fan bake.
2. Dice chicken into 2-3cm pieces and season with salt and pepper. Roughly dice carrots and slice onion into thin wedges. Crush garlic.
3. Heat oil in a large high-sided frying pan on medium-high. Add chicken and cook until browned all over. Add carrots, onion and garlic. Cook until tender (5-10 minutes).
4. Stir in Barker’s Apricot Chickpea Meal Sauce. Rinse jar out with 1/3 cup water and add to pan. Bring to a rapid simmer, then stir in cream cheese until smooth.
5. Add spinach and cook for 1-2 minutes to wilt. Season with salt and pepper to taste.
6. Transfer mixture to an oven-safe dish (approximately 25cm square). Brush one of the filo sheets with butter, crumple up and place on top of the pie. Repeat with remaining filo to cover the filling. Sprinkle with sesame seeds.
7. Bake for 20-25 minutes, until pie is golden brown and bubbling.

Notes

1. Serve with crusty bread and a salad or steamed green beans.

Allergens

1. This recipe uses ingredients containing milk & milk products, gluten & sulphites.