Creamy Chicken and Mushroom Filo Pie

Name: Creamy Chicken and Mushroom Filo Pie with Carrot and Onion
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 3.5 unit(s) Filo Pastry Sheets; 1 unit(s) Onion; 2 unit(s) Garlic Clove**; 1 unit(s) Carrot; 240 grams Diced British Chicken Thigh; 120 grams Sliced Mushrooms; 10 grams Chicken Stock Paste; 150 grams Creme Fraiche; 100 milliliter(s) Water for the Sauce

with Carrot and Onion

Recipe Development TeamPublished on July 16, 2024

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A twist on a puff pastry or mash topped pie, using scrunches of filo pastry to crown the creamy filling results in a golden and crispy top. Here, we're giving homage to the classic chicken and mushroom pie.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Soya

•Milk

The quantities provided above are averages only.

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 war 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.

Total40 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

3.5 unit(s)

Filo Pastry Sheets

(Contains: Cereals containing gluten, Soya)

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

1 unit(s)

Carrot

240 grams

Diced British Chicken Thigh

120 grams

Sliced Mushrooms

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2930 kJ

Energy (kcal)700 kcal

Fat37.8 g

of which saturates18.9 g

Carbohydrate55.1 g

of which sugars13.1 g

Dietary Fibre5 g

Protein38.8 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Tea Towel

•Large Frying Pan

•Pan

•Oven dish

Cooking Instructions and Tips

Preheat your oven to 200°C/180°C fan/gas mark 6.

Remove the filo pastry from the fridge and its packet to bring it to room temperature (see ingredients for amount). Lay it flat on the counter, covered with a damp tea towel.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the chicken cooks, halve, peel and thinly slice the onion. 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 about 0.5 cm thick.

Once cooked, transfer the chicken to a bowl and set aside.

Return your (now empty) pan to medium-high heat with a drizzle more oil.

Add the onion and carrot and stir-fry until slightly softened, 4-5 mins, then stir in the mushrooms cook until browned, 5-6 mins.

Add the garlic and stir-fry for 1 min more.

Stir the chicken stock paste and water for the sauce (see pantry for amount) into the veg pan.

Bring to the boil, then turn down the heat. Add the creme fraiche and simmer gently until thickened, 3-4 mins.

Once the sauce has thickened, return the chicken to the pan. Season with salt and pepper and transfer to an appropriately sized ovenproof dish.

Halve the filo pastry sheets (see ingredients for amount) 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.