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Photo of Chicken filo pie by WW

Chicken filo pie

4 - 6
PersonalPoints™ per serving
Total Time
1 hr 15 min
15 min
1 hr
A healthier version of rich creamy chicken and mushroom pie with flaky pastry.


Mushrooms, dried

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

Raw 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. Place wild mushrooms in a small heatproof bowl and cover with stock. Set aside to 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 or until golden. Remove from pan and set aside.
  3. 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 golden. Add flour and cook, stirring, for 2 minutes. Slowly add wild mushrooms and stock, stirring continuously to prevent lumps. Bring to the boil. Reduce heat and simmer for 5-10 minutes or until sauce starts to thicken.
  4. Stir in sour cream and Swiss brown mushrooms. Transfer mixture to a 1.5 litre (6-cup) capacity pie dish and set aside to cool slightly.
  5. Preheat oven to 200°C. Brush filo sheets with spread. Scrunch each sheet and lay on top of pie filling. Bake for 20 minutes or until filling is bubbling and pastry is crisp and golden. Serve.


SERVING SUGGESTION: Add steamed kale to serve. TIPS: Dried wild mushrooms are a combination of dried mushrooms, such as porcini, chanterelles and morels. If unavailable, use dried porcini mushrooms. Swap Swiss brown mushrooms for button mushrooms.