The Magpie Anthology

Filo Chicken Pie

The nights are drawing in and who doesn’t love a pie for tea! This one is a lighter take on a traditional chicken pie which means seconds all round…


2 leeks, trimmed and finely sliced

 1–2 cloves garlic, finely diced

2 carrots, peeled and diced

200g chestnut mushrooms, quartered

500g skinless chicken breast, diced

1 teaspoon dried tarragon

400ml reduced-salt chicken stock

200ml water

Freshly ground black pepper, to taste

2 teaspoons cornflour, mixed with 2 tablespoons of water to form a smooth paste

 1 teaspoon Dijon mustard (optional)

2 tablespoons fat-free Greek-style yoghurt

4 sheets filo pastry, cut into quarters

Light cooking spray, olive oil


Preheat the oven to 190oC/Fan 170oC.  Put the leeks, garlic, carrots, mushrooms, chicken, tarragon, stock, water and black pepper into a large saucepan and cook over a medium heat for about 15 minutes, stirring regularly.  Mix in the cornflour paste and cook for a further 4–5 minutes until the sauce has thickened and the chicken pieces have cooked through.  Remove from the heat. Stir through the mustard and yoghurt, and transfer into an oven proof dish.  Gently scrunch one quarter of a filo sheet and lightly place on top of the chicken mixture, repeat until the top of the pie is covered. Lightly spray the filo pastry with cooking spray. Bake in the oven for 20 minutes, until the filo pastry is crisp and golden on the edges.  Serve with salad or steamed greens. For a bigger meal, add some steamed new potatoes.

Have a look at our Lentil Shepherd’s Pie HERE

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