Chicken Pie with Filo dough

· Vegetable filled | Hearty meal ·

22/08/2018 0 Comments

Winter is drawing to a close, but this past weeks cold front proved that it’s not over just yet! Over the weekend I was craving a pie (not pregnancy craving, just cold-weather-carb-craving) but being pregnant and trying to eat as mind-fully as possible, I knew I had to come up with a healthier alternative than a King Pie treat!

I absolutely love this chicken and vegetable pie. Not only is it chock-filled with vegetables, but in using Filo dough for the crust instead of puff pastry it’s considerably healthier! (if you want to use puff pastry instead, check the notes).

Time: 1 hour 30 minutes (50 minutes passive time)

Serves: 6 generously

Difficulty: Easy (with some effort)

Chicken pie with filo crust

What you’ll need:

  • 3-4 boneless chicken breasts (cut to 2-3cm cubes)
  • 2 medium onions (diced 1cm)
  • 2 large carrots (diced 1cm)
  • 1 long celery stick (sliced 1cm)
  • 100g mushrooms (chopped 1cm)
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 3 cups stock (chicken or vegetable)
  • 3 Tablespoons butter / cooking oil
  • 1/3 cup flour
  • salt; pepper; chicken spice; garlic and herb spice
  • 2 teaspoons dried parsley
  • a few sprigs fresh thyme
  • 5-6 sheets of filo (thawed) + 3 Tablespoons of melted butter

What to do:

  • Pre-heat oven to 180C.
  • Heat 2 tablespoons of butter/oil in a large pot. Add chicken and season well with salt, pepper and chicken spice / garlic and herb. Let brown (approximately 10 minutes).  While the chicken is cooking, prep all your vegetables.
  • Remove cooked chicken from pot. Add the rest of your butter/oil, as well as your onions, carrots and celery. Cook approximately 5 minutes, until fragrant. Heat the stock (I used powdered stock mixed with boiling water).
  • Add the flour to the onions and stir well. Now add the hot stock and stir vigorously.  You’ll notice the consistency becoming like a thick gravy.
  • Add the mushrooms, parsley and thyme. Cook for 5 minutes, stirring often. Then add the chicken back to the pot, as well as the peas and corn.
  • Cook for 10 more minutes, stirring intermittently. Taste and season.
  • While the filling is cooking, prepare your pie dish and Filo:
    • Spray dish with non-stick spray
    • Layer approximately 4 sheets of Filo in the dish – brushing each layer with melted butter.
    • Make sure that the base and sides of the dish is covered well. (don’t stress if they tear here-and-there)

  • Scoop the filling into the filo-covered dish
  • Fold the corners of the filo over the filling and brush with butter
  • Quarter another 1-2 sheets of filo. Crunch each piece up and place randomly on top. Continue doing this until the pie is completely covered. Brush with butter.
  • Bake for 50 minutes (30 minutes open; last 20 minutes loosely covered with tin foil)

Serve hot out the oven and enjoy!

  • If you would prefer to use puff pastry instead of Filo, you can follow the instructions on this recipe.
  • Freezing: This pie freezes really well! Complete the entire process, but stop before brushing the top of the pastry with butter. Cover with tin foil or plastic wrap, and freeze (up to 3 months). When you’re ready to bake it, heat the oven to 180C and bake for 60-90 minutes, until heated through to the center and brown and crispy on top. 

Noeline Phillips

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