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


  • 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.


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