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Chicken picnic pies

Published: June 21, 2020 at 12:33 PM

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Makes 12

Easy

Total time: 45 mins

A star rating of 3 out of 5.1 ratingRate

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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

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

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal149
• fat5.1g
• carbs12g
• fibre2.7g
• protein14g
• salt0.1g

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Method

• 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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A star rating of 3 out of 5.1 rating

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