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Filo topped chicken pie

Serves   4
Prep time: 15 mins
Cooking time: 45-50 mins

Hot creamy filling with a crisp filo topping. A comfort food recipe that you can also make when you have any leftover casseroles or stews.

This recipe is part of a weekly meal planner for 5 family recipes for under $100.

Chicken and filo pie




  • 2 tablespoons oil 
  • 1 onion*, finely diced 
  • 2 cloves garlic, grated or 1 teaspoon crushed garlic 
  • 150g mushrooms*, sliced thinly 
  • Salt and pepper, to taste 
  • 500g chicken breast, cubed 
  • 2 cups white sauce or remaining white sauce from tray bake 
  • 1 cup peas* 
  • 4 sheets filo pastry* (or the remaining sheets from salmon and leek parcels) 
  • ¼ cup melted butter or oil 


  1. Heat oil in a deep frying pan or skillet on the stove over medium high heat, sauté onions until they become translucent.  
  2. Add garlic and mushrooms and stir fry until the mushrooms soften.  
  3. Add chicken and cook for 5-10 minutes. Lastly add in peas and white sauce, stir through and remove from heat. Transfer filling into a baking dish.  
  4. Heat oven to 200C bake or 180C fan bake. 
  5. To prepare the filo topping, brush each layer with melted butter or oil. Then place on top of the pie, folding it as needed to fit the baking dish.  
  6. Using a sharp knife, cut a few slits on top to let the steam through as the filling heats up.  
  7. Bake for 30-40 minutes until the filling is hot and the filo is golden brown.  

Tips: The filling can be made in advance and stored in the fridge to save time on the day. If you have any chicken or roast vege leftover from the tray bake, mix them in when making the filling. 

Leftovers: Can be frozen or eaten for lunch the next day.