Chicken Picnic Pies Recipe

Chicken picnic pies

  • makes 12
  • Easy

Take you picnic up a notch with these pretty, portable pies, filled with chicken and broad beans in a cream sauce and topped with flaky filo


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



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

Nutritional Information

  • Kcals 149
  • Fat 5.1g
  • Carbs 12g
  • Fibre 2.7g
  • Protein 14g
  • Salt 0.1g