Summer Chicken Filo Pies

Summer chicken filo pies

  • serves 4
  • Easy

These quick and easy chicken filo pies are super crunchy and creamy. Ready in just 40 minutes, these summery pies are a great midweek meal for 4

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Ingredients

  • spring onions 1 bunch, chopped, including green bits
  • butter
  • button mushrooms 200g, sliced
  • skinless chicken thighs 6 (about 500g), cut into large pieces
  • plain flour 1 1/2 tbsp
  • chicken stock 300ml
  • crème fraîche 100ml
  • Dijon mustard 1 tsp
  • flat-leaf parsley a handful, chopped
  • dill a handful, chopped
  • chives a handful, chopped
  • filo pastry 4 sheets, halved

Method

  • Step 1

    Cook the spring onions with a knob of butter until softened.

  • Step 2

    Add the mushrooms and cook until browned a little and their liquid has been reabsorbed.

  • Step 3

    Add the chicken and cook for 10 minutes, then sprinkle over the flour and cook, stirring, for a couple more minutes.

  • Step 4

    Stir in the stock gradually and simmer for 2 minutes, then stir in the crème fraîche, mustard and herbs.

  • Step 5

    Season, tip into 4 individual pie dishes and cool a little.

  • Step 6

    Heat the oven to 190C/fan 170C/gas 5. Brush the filo with melted butter then scrunch up on top of the pies. Bake for 15-20 minutes, or until the filo is crisp and golden.

Nutritional Information

  • Kcals 436
  • Fat 17.5g
  • Saturates 9.4g
  • Carbs 32.8g
  • Sugars 2.7g
  • Fibre 3.1g
  • Protein 35.3g
  • Salt 1.1g
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