Chicken filo pie

This chicken filo pie makes a great centrepiece for a weekend lunch with friends, or a picnic in the park.

  • 2 hrs 10 mins cooking
  • Serves 8
  • Print


Chicken fillo pie
  • 500 gram (1 pound) chicken breast fillets, halved
  • 500 gram (1 pound) chicken thigh fillets, halved
  • 3 cup (750ml) salt-reduced chicken stock
  • 80 gram (2½ ounces) butter, chopped
  • 1 brown onion (80g), chopped finely
  • 1/3 cup (50g) plain (all-purpose) flour
  • 200 gram (6½ ounces) feta cheese, crumbled
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped dill
  • 1/4 cup finely chopped mint
  • 1 teaspoon ground nutmeg
  • 4 eggs, beaten lightly
  • 8 (sheets) filo pastry
  • 1/4 cup (60ml) olive oil


Chicken filo 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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