Chicken and Mushroom Filo Pie
This pie is heaven on Earth. You just can't beat chicken and mushrooms coated in a thick, creamy white wine sauce and topped with the crispiest pastry in the world. And the best thing? This is low fat, low calorie and low effort to make - the dream!
I like to make this when I have leftover chicken from the Sunday roast but you can make this even simpler if you just pick up a cooked chicken from the hot counter at your local supermarket. The sauce uses reduced fat crème fraîche - so it's creamy and tangy and delicious but with a lot less calories and fat than cream - and filo has only a fraction of the calories of shortcrust or puff but twice as much crunch. This is a genius dish and I really hope you give it a go for yourself!
Chicken and Mushroom Filo Pie
Serves 4
Put the cooked chicken into a large mixing bowl, sprinkle the flour on top and toss lightly together. dd the onion and stock mixture, and the crème fraiche. Season with lots of freshly ground black pepper and stir all the ingredients together until just combined. Spoon into a 1.5-litre pie dish. Preheat the oven to 200°C/Fan 180°C/Gas 6.
Pile the filo sheets on the work surface, one on top of the other, and divide into 9 rectangles, cutting through all the layers. One at a time, brush each pastry rectangle lightly with a little melted butter and loosely scrunch it up. Place the scrunched-up filo on top of the filling, putting the pieces close together until the surface of the pie is completely covered.
Bake the pie for 40-50 minutes or until the pastry is crisp and golden brown and the filling is bubbling. Serve simply with some green beans cooked in a touch of oil and lemon juice.
I like to make this when I have leftover chicken from the Sunday roast but you can make this even simpler if you just pick up a cooked chicken from the hot counter at your local supermarket. The sauce uses reduced fat crème fraîche - so it's creamy and tangy and delicious but with a lot less calories and fat than cream - and filo has only a fraction of the calories of shortcrust or puff but twice as much crunch. This is a genius dish and I really hope you give it a go for yourself!
Chicken and Mushroom Filo Pie
Serves 4
2 tsp oil
1 medium onion, sliced
2 red onion, sliced
4 garlic cloves, finely chopped
200g mushrooms, sliced
100ml white wine
100ml water
1 chicken stock cube
600g cooked chicken, torn into chunks
1 heaped tbsp plain flour
300g reduced fat crème fraiche
freshly ground black pepper
For the pastry:
3 sheets filo pastry
25g butter, melted
Heat the oil in a large non-stick frying pan over a low heat and add the onions and garlic. Fry gently for 5 minutes until the onion is softened, stirring occasionally. Add the mushrooms and cook for 5 minute more.
Pour over the white wine and the water. Dissolve the stock cube in the pan by squishing it with a wooden spoon. Keep simmering on a high heat and stir constantly until the liquid has reduced by about half, then remove the pan from the heat.Put the cooked chicken into a large mixing bowl, sprinkle the flour on top and toss lightly together. dd the onion and stock mixture, and the crème fraiche. Season with lots of freshly ground black pepper and stir all the ingredients together until just combined. Spoon into a 1.5-litre pie dish. Preheat the oven to 200°C/Fan 180°C/Gas 6.
Pile the filo sheets on the work surface, one on top of the other, and divide into 9 rectangles, cutting through all the layers. One at a time, brush each pastry rectangle lightly with a little melted butter and loosely scrunch it up. Place the scrunched-up filo on top of the filling, putting the pieces close together until the surface of the pie is completely covered.
Bake the pie for 40-50 minutes or until the pastry is crisp and golden brown and the filling is bubbling. Serve simply with some green beans cooked in a touch of oil and lemon juice.
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