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Chicken filo pie

Chicken filo pie

Total Time
1 hr 15 min
15 min
1 hr
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!


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


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


  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.


COOK'S TIPS: Dried porcini mushrooms are available from greengrocers and the fruit and vegetable section in major supermarkets. They add a rich, earthy flavour to recipes. Serve with a side of steamed kale or spinach. TO REFRIGERATE: Store chicken and mushroom mixture in a reusable container, for up to 3 days. When you’re ready to cook the pie, remove filling from fridge and continue with step 3, adding an extra 5–10 minutes cooking time to ensure filling is heated through. TO FREEZE: Store chicken and mushroom mixture as above, for up to 2 months. Thaw overnight in the fridge, then continue with step 4, and bake as above.