Chicken and Mushroom Filo Pie
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 or 4 chicken breasts (around 450g)
  • 250g button mushroms (roughly sliced)
  • 1 large onion (peeled and diced)
  • 3 cloves garlic (peeled and finely chopped)
  • Small bunch fresh parsley (finely chopped)
  • 1 leek (finely sliced)
  • 350ml chicken stock (hot from the kettle)
  • 1 tbpsn plain white flour
  • 1 tspn dijon mustard
  • 50ml white wine
  • 25ml double cream
  • Few springs fresh rosemary
  • 10g butter
  • 6-8 sheets filo pastry
  • 1 egg (beaten)
  • Olive oil
  • Salt/ pepper
  1. Preheat oven to 220°C/200°C Fan/Gas 7.
  2. In a large frying pan heat a dash of olive oil. Add the chicken and cook until the chicken is starting to turn turn slightly golden and is sealed. Plate up the chicken to one side.
  3. Add the onions, leeks and garlic to the pan. Cook on a gentle heat for around 3-4 mins or until the onions and leeks are starting to soften.
  4. Add the flour to pan with the butter, rosemary and mustard and mix well. Whisk everything together so that there are no lumps from the flour. Gradually pour in cream. Add the chicken back to the pan with the mushrooms and mix well. Then pour in the white wine followed by the stock. Bring to a boil and then leave to simmer for around 20 mins or until the sauce has boiled down and thickened and the chicken is cooked through.
  5. Take the pan off the heat and season with some salt and pepper. Stir in the fresh parsley. Pour the mixture in an oven dish.
  6. Take a sheet of filo pastry and sort of scrunch it over the pie. Repeat until the pie filling is completely covered. Brush with the beaten egg and then place in the oven for around 25 mins or until the filo pasty is golden and cooked through.
Recipe by A Modern Rose at