Lighter chicken filo pies
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 bunch spring onionschopped, including green bits
- butter
- 200g button mushroomssliced
- 6 (about 500g) skinless chicken thighscut into large pieces
- 1 1/2 tbsp plain flour
- 300ml chicken stock
- 100ml crème fraîche
- 1 tsp Dijon mustard
- a handful flat-leaf parsleychopped
- a handful dillchopped
- a handful chiveschopped
- 4 sheets filo pastryhalved
Nutrition: per serving
- kcal436
- fat17.5g
- saturates9.4g
- carbs32.8g
- sugars2.7g
- fibre3.1g
- protein35.3g
- salt1.1g
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.
