Try these chicken picnic pies, then check out our coronation chicken, picnic pie, quiche Lorraine and more picnic food ideas.


  • 4 (about 400g) cooked chicken breasts, shredded
  • 300g broad beans, podded
  • 6 tbsp low fat crème fraîche
  • 1½ tsp smoked paprika
  • 1 clove garlic, crushed
  • small bunch parsley, chopped
  • ½ lemon, juiced
  • oil
  • 8 sheets filo pastry, cut into 15cm squares


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Mix the shredded chicken, broad beans, crème fraîche, paprika, garlic, parsley and lemon juice together in a bowl with salt and pepper.

  • STEP 2

    Brush a 12-hole muffin tin with oil. Take 4 pieces of filo and lay over each other, quarter turning and overlapping them to make a star. Brush with oil then push into a muffin hole to make a pastry cup. Repeat until the holes are filled.

  • STEP 3

    Divide the chicken mix between the pastry cups, then scrunch over any overlapping pastry to cover the tops. Brush with a little more oil, then cook for 25-30 minutes until golden.


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