Name: Chicken filo pie
Cook time: 130 min
Total time: 130 min
Yield: 8
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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