A perfect family dinner - a filo pastry topped pie with a creamy chicken filling! Perfect served with mash & vegetables.
This weekends sunshine has inspired me to start my Spring recipes. I am here for the lighter nights, sunny days and the appearance of all the Spring flowers. This pie has a delicious creamy filling and is topped with filo pastry. I much prefer this to a puff pastry top! You can buy a whole cooked chicken from the deli at the supermarket or if you prefer roast a whole chicken at home. Please tag me in any pictures if you try out this recipe and I hope you enjoy :)
Total Cooking Time
45 Minutes
Ingredients (serves 4-5)
500g Cooked rotisserie chicken (stripped into small pieces)
1 x Medium onion (finely diced)
2 Garlic cloves (minced)
300ml Chicken stock
1 tbsp Plain flour
250g Creme fraiche
1 cup Frozen peas
3 Handfuls spinach (roughly chopped)
2 tbsp Green pesto
5 Sheets filo pastry
Vegetable oil
Method
Heat 2 tbsp of olive oil in a large pan and add the onion, fry until softened. Now add the garlic, season with salt & pepper and cook for one minute more.
Pour 100ml of the chicken stock to the pan, bring the pan to a simmer and continue cooking until the stock has reduced by about half. Don't let the stock reduce too much as this is the base of the sauce.
Add the chicken to a bowl and mix with the plain flour, then add this to the stock mixture.
Now add the spinach, peas, creme fraiche, pesto and remaining stock and mix well until combined.
Once fully combined put the pie mix into a large roasting dish.
Lay the pastry sheets on top of one another and cut into six rectangles. Brush each rectangle with a little vegetable oil and scrunch on top of the pie filling. Keep going until you have covered all areas of the filling.
Bake in the oven for 30-35 minutes until the pastry is golden.
Serve with mash potatoes and any vegetables you like.
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