Filo Topped Chicken Pot Pie

    35 minutes

    A yummy change to the basic chicken pot pie recipe using scrunched up filo pastry as the pies top but still a rich cream chicken filling underneath.

    37 people made this

    Serves: 4 

    • 500g skinless and boneless chicken breasts
    • 1 cup (250ml) chicken stock
    • salt and black pepper, to season
    • 1 1/2 cups (375ml) milk
    • 30g butter
    • 1 onion, diced
    • 2 tablespoons crushed garlic
    • 1/3 cup (50g) plain flour
    • 2 tablespoons diced fresh parsley
    • 2 cups frozen vegetables
    • 10-12 sheets filo pastry.
    • 1 egg, whisked

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Cut the chicken breast into bit size pieces.
    2. In a saucepan combine the chicken and stock then season with the salt and pepper.
    3. Cook chicken until completely cooked through.
    4. Drain off the stock from the chicken into a jug and set the chicken aside.
    5. Add milk to the stock.
    6. Melt the butter in a saucepan and saute the onions with the garlic for approx 3 minutes.
    7. Stir in the flour until combined then slowly add the stock stirring continuously.
    8. Simmer until it comes to the boil and thickens, while still stirring.
    9. Take off the heat and add the parsley, vegetables and chicken.
    10. Pour mixture into a casserole dish.
    11. Scrunch up the filo pastry one sheet at a time so it resembles a scrunched up tissue and place into the dish until totally covering the chicken mix.
    12. Brush the pastry with the whisked egg.
    13. Bake in an oven preheated to 190 degrees C for approximately 30 minutes.

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