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Creamy Smoked Chicken Filo Pie
Creamy Smoked Chicken Filo Pie

Creamy Smoked Chicken Filo Pie

6 Review(s)
Cook Minutes 55 Min
Prep : 15 minutes Cook: 40 minutes
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If you’ve always thought filo pastry was filed under ‘fiddly’, think again. It’s as easy as brushing thin sheets of filo with oil and layering them. File it instead under ‘dead simple'.

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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 medium red onions, peeled and sliced
250 g button mushrooms, sliced
2 Tbsp chopped marjoram or oregano
2 Tbsp sundried tomatoes,sliced (optiol)
1 Tegel Smoked Chicken
250 g creme fraiche
12 sheets filo pastry
3-4 Tbsp butter, melted
2 tsp sesame seeds (optiol)
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Step 1
1. Cook the onions in a dash of oil, in a heated pan for 3-5 minutes until softened. Add the mushrooms and cook for a further 5 minutes. Stir in the herbs and sundried tomatoes if using, and cool.
Step 2
2. Tear the Tegel Smoked Chicken into bite-sized pieces and toss into the mushroom mixture with the creme fraiche and season with salt and pepper.
Step 3
3. Brush 8 sheets of the filo pastry with butter or spray with oil and place into a 24cm flan tin. Fill with the chicken and mushroom mixture and then flip the overhanging filo pastry edges into the centre.
Step 4
4. Brush the remaining sheets of filo with butter and place on top of the pie. Sprinkle with sesame seeds if wished and bake at 190oC for 40 minutes.
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