Chicken filo pie
4
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Here’s a healthier version of a rich, creamy chicken and mushroom pie that doesn’t compromise on flavour. Topped off with flaky, golden pastry, it’s sure to hit the spot!
Ingredients
Dried mushrooms
10 g, porcini variety, (see tips)
Chicken stock cube
1 individual, (to make 400ml hot chicken stock)
Olive oil
1 tbs
Swiss brown mushrooms
250 g, sliced
Red onion
1 medium, finely chopped
Garlic
2 clove(s), thinly sliced
Skinless chicken breast
500 g, cut into 2cm pieces
Plain flour
1½ tbs
Light sour cream
1½ tbs
Filo pastry
3 sheet(s), fresh
Reduced fat oil spread
3 tsp, melted
Instructions
1
Combine porcini mushrooms and stock in a small heatproof bowl. Soak for 5 minutes or until mushrooms have softened.
2
Meanwhile, heat half the oil in a large non-stick frying pan over medium–high heat. Cook Swiss brown mushrooms, stirring, for 5–10 minutes, until golden. Remove from pan and set aside. Heat remaining oil in same pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add chicken and cook, turning, for 5 minutes or until light golden. Add flour and cook, stirring, for 2 minutes. Slowly add porcini mushrooms and stock, stirring constantly to prevent lumps. Bring to the boil. Reduce heat and simmer for 5–10 minutes, until sauce thickens. Stir in sour cream and Swiss brown mushrooms.
3
Preheat oven to 180°C. Transfer mixture to a 1.5 litre (6 cup) capacity pie dish and set aside to cool slightly. Gently scrunch each filo sheet and place on top of pie filling. Brush filo sheets with melted oil spread. Bake for 20–25 minutes, until filling is bubbling and pastry is crisp and golden. Serve.
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