HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Pot Scrunch Pie
Chicken Pot Scrunch Pie

Chicken Pot Scrunch Pie

with Sweetcorn, Carrot and Leek

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This Chicken Pot Scrunch Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenSoyaMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

135 grams

Filo Pastry

(ContainsCereals containing gluten, Soya)

280 grams

Diced Chicken Thigh

1 unit(s)


2 unit(s)

Garlic Clove

1 unit(s)


15 grams

Chicken Stock Paste

75 grams

Creme Fraiche


45 grams

Mature Cheddar Cheese


150 grams


Not included in your delivery

1 tbsp

Plain Flour

200 milliliter(s)

Water for Stock

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3200 kJ
Energy (kcal)765 kcal
Fat36.0 g
of which saturates17.0 g
Carbohydrate63 g
of which sugars15.0 g
Protein46 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Remove the filo pastry from the fridge and bring it to room temperature (see ingredients for amount). Remove the pastry from the packet and lay flat on the counter, covered with a damp tea towel. Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the diced chicken thigh and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle.


Meanwhile, fill and boil your kettle. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Peel and grate the garlic (or use a garlic press). Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.


Add the leek and carrot to the chicken and stir-fry until the leek has softened, 4-5 mins. Stir in the garlic and fry until fragrant, 30 secs. Add the flour (see ingredients for amount) and cook, stirring, until no lumps remain, 1-2 mins. Pour the boiling water for the stock (see ingredients for amount) into a jug, then stir in the chicken stock paste. Gradually pour the stock into pan, stirring continuously. Bring to a simmer, then stir in the creme fraiche and cook until thickened, 4-5 mins.


While the sauce simmers, grate the cheese. Drain the sweetcorn in a sieve. Remove the pan with the filling from the heat and stir through the sweetcorn and cheese. Season to taste with salt and pepper, then transfer to an appropriately sized ovenproof dish.


Halve the filo pastry sheets to make squares. Scrunch each sheet into a very loose ball and place on top of the filling. Repeat until the whole pie is covered, making sure not to overcrowd the pastry. Drizzle the whole thing with oil, and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.


Divide the chicken pot scrunch pie between your bowls and dig in. Enjoy!