Filo topped chicken pie
For the ultimate comfort food try our easy chicken pie recipe. With a crisp filo topping and creamy filling, this quick recipe is bound to become your new go-to. Ideal for using up leftovers!
Ingredients
Method
Ingredients
- 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
- 1 cup peas
- 4 sheets filo pastry
- ¼ cup melted butter or oil
Method
- Heat oil in a deep frying pan or skillet on the stove over medium high heat, sauté onions until they become translucent.
- Add garlic and mushrooms and stir fry until the mushrooms soften.
- 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.
- Heat oven to 200C bake or 180C fan bake.
- 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.
- Using a sharp knife, cut a few slits on top to let the steam through as the filling heats up.
- 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 leftovers, mix them in when making the filling.
Leftovers:
Can be frozen or eaten for lunch the next day.