This scrunchy, crunchy-topped pie is a good way to get those kids active in the kitchen. Task them with creating the filo nests to top your Mexican-flavoured filling and watch their eyes widen with delight when that golden crown emerges from the oven. You'll all be proud of their efforts, so no one will be eating humble pie tonight
Preheat oven to 200°C fan-forced. Chop chicken into 3cm pieces. Heat oil in a frypan over medium-high heat. Add chicken, salt and pepper and cook, without turning, for 3–4 minutes or until caramelised. While chicken is cooking, continue with step 2.
Grate zucchini and carrot. Peel and crush garlic. Drain and rinse black beans. Dissolve stock cube in 185ml (3⁄4 cup) boiling water.
Add zucchini, carrot and black beans to chicken and stir to combine. Cook for 2–3 minutes or until vegetables have started to soften. Add Subtly Smoky Chipotle, tomato paste, garlic and stock, bring to a simmer and cook for a further 4–5 minutes.
Melt butter in a microwave or in a saucepan on the stovetop. Place 1 filo sheet on a clean surface and brush with butter, layer with a second filo sheet and scrunch loosely together. Repeat with remaining sheets to make 4 nests.
Remove filling from heat and top with filo nests. Bake for 17–20 minutes or until golden. Remove from oven and allow pie to rest for 3–4 minutes.
Rinse and finely slice coriander. Finely slice spring onion. Place coriander, spring onion and sour cream in a bowl and mix to combine. Cut lime into wedges. Divide pie between bowls and top with spring onion sour cream. Serve with lime wedges.