Quick & Easy

Chicken filo pie

This chicken filo pie makes a great centrepiece for a weekend lunch with friends, or a picnic in the park.
Chicken fillo pie
2H 10M


Chicken fillo pie


1.Place chicken and stock in medium saucepan; bring to simmer. Simmer, uncovered, 15 minutes. Remove from heat; cover, stand 15 minutes. Remove chicken from stock. Chop chicken coarsely; strain, reserve 2 cups of the stock. Keep remaining stock for another use.
2.Melt butter in medium saucepan; cook onion, stirring, until onion softens. Add flour; cook, stirring, 1 minute. Gradually stir in hot reserved stock; cook, stirring, over medium heat until mixture boils and thickens. Remove from heat; cool 15 minutes.
3.Preheat oven to 180°C/350°F. Oil 24cm (9½-inch) springform tin.
4.Place chicken and sauce mixture in large bowl, combine with cheese, herbs, nutmeg and egg; season.
5.Brush 1 sheet of pastry with oil; top with remaining sheets, brushing each with oil. Line tin with pastry; pour in chicken filling. Roll edges of pastry and tuck down side of tin.
6.Bake pie about 1¼ hours or until browned and set. Stand pie in tin 15 minutes before serving.

Remaining chicken stock can be used in soups, sauces and casseroles. If not using within 3 days, freeze.


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