Chicken and Mushroom Filo Pie| Easy, Creamy, Family Favourite
When you want a comforting dinner, choose this Chicken & Mushroom Filo Pie. Especially if it needs to be quick to pull together. You could have the filling already pre made and waiting in the freezer. Just thaw and assemble this quick dish.
The crisp filo topping adds that perfect touch of texture without any fuss. It’s also a brilliant budget stretcher. Swap half the chicken for extra veggies like leeks, mushrooms, or spinach. It still tastes just as hearty and satisfying.
Watch the Video
Catch the full step-by-step on my YouTube channel, Farmers Wife Homestead.
Chicken, Spinach and Mushroom Filo Pie
More Recipes To Try
Try these next from my kitchen:
- Creamy Chicken Gravy Mix
- Chicken, Bacon & Spinach Cobb Loaf
- Easy Homemade Chicken, Cranberry Filo Tarts
- Winter Warmers Soup Collection
Chicken & Mushroom Filo Pie
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Ingredients
For the Pie
- 8 sheets filo pastry (freeze the rest)
- 1 kg diced chicken
(or halve the chicken to 500g and bulk with extra veggies like leeks or more mushrooms) - 2 Tbsp oil (your choice)
- 200g sliced mushrooms
- 1 medium onion, diced
- 3 cloves garlic, crushed
- ½ cup milk
- ½ cup cream
- 2 Tbsp Worcestershire sauce
- ½ tsp paprika
- Pinch of thyme (fresh or dried)
- ½ cup frozen spinach, or 2 cups fresh baby spinach
- 2 Tbsp melted butter (for brushing the filo)
- Black sesame seeds (optional, for topping)
For the Roux (Thickening)
- 20g soft butter
- 4 Tbsp plain flour
Method
- Preheat the oven to 180°C (fan bake).
- Cook the chicken:
Heat the oil in a large pan over medium heat. Add the diced chicken and cook until browned and mostly cooked through. Remove and set aside. - Sauté the aromatics:
In the same pan, add a little more oil if needed. Add the diced onion, garlic, and mushrooms. Cook until softened and fragrant. - Make the roux:
In a small bowl, use a fork to mash the soft butter and plain flour. Mash them until they form a paste. Set aside. - Build the sauce:
Return the chicken to the pan. Add the milk, cream, Worcestershire sauce, paprika, thyme, and spinach. Stir gently over medium heat. - Thicken the filling:
Add the roux paste a little at a time. Stir constantly until the sauce thickens into a creamy consistency. (You may not need all of it — stop when you’re happy with the texture.) - Assemble the pie:
Lightly grease a 24cm pie dish or baking dish.
Lay sheets of filo pastry into the dish one at a time. Overlap each piece so the whole plate is encased with filo. There is no need to brush with melted butter. Allow some overhang for a rustic folded edge. - Add the filling:
Spoon the chicken and mushroom mixture into the filo-lined dish. - Top with filo:
Crunch or fold the remaining filo sheets over the top. Brush well with melted butter. Sprinkle with black sesame seeds if using. Use an extra sheet of filo if the sides don’t come all the way into the center of the pie. - Bake:
Bake for 40-45 minutes or until the filo is golden, crisp, and beautifully flaky. If the filo is getting too golden, just pop some foil over the top. If the filling is hot, then you may not need to cook this pie for as long as suggested. - Serve hot and enjoy!
Stacey’s Kitchen Tips
- Keep filo covered: It dries out super fast. Cover unused sheets with a clean damp tea towel as you layer.
- Budget trick: Swap half the chicken for mushrooms, leeks, grated zucchini, or extra spinach.
- Cream swap: Use evaporated milk or a splash more milk if you’re low on cream. The roux will still thicken it.
- Storage: Leftovers reheat best in the air fryer or oven to keep the filo crisp.
Variations
- Herby version: Add fresh parsley or chives at the end.
- Cheesy version: Stir through ½ cup grated cheddar for a richer filling.
- Veggie-packed: Add leeks, peas, or finely diced carrots.
- Chicken-free: Swap chicken for sliced mushrooms + leeks + spinach for a vegetarian option.
Serving Suggestions
This pie works beautifully with:
- A fresh side salad with balsamic dressing
- Roast or air-fried vegetables
- Garlic butter green beans
- Steamed broccoli with lemon
- Crispy smashed potatoes
- Mashed Potatoes
- Buttered peas and corn (budget-friendly and fast)
- Warm, crusty bread to mop up the creamy sauce.
Final Thoughts
I hope this Chicken & Mushroom Filo Pie becomes a go-to recipe for you. You can rely on it whenever you want something simple. It should also be ideal for comforting meals. It’s also for when you want something a little bit special without any extra effort. It’s the kind of dinner that fits into busy weeknights just as easily as relaxed weekends. It always feels like a homely, wholesome meal to share around the table. If you try it, I’d love to hear how it went. Please pop a comment on the blog. You can also share a photo over on my Facebook page. Happy cooking!
Chicken and Mushroom Filo Pie| Easy, Creamy, Family Favourite
When you want a comforting dinner, choose this Chicken & Mushroom Filo Pie. Especially if it needs to be quick to pull together. You could have the filling already pre-made and waiting in the freezer. Just thaw and assemble this quick dish.
Print Recipe
Equipment
- 1 24cm glass pie plate or a tin one is fine
Ingredients
For the Pie
- 8 sheets filo pastry freeze the rest
- 1 kg diced chicken
- or halve the chicken to 500g and bulk with extra veggies like leeks or more mushrooms
- 2 Tbsp oil your choice
- 200 g sliced mushrooms
- 1 medium onion diced
- 3 cloves garlic crushed
- ½ cup milk
- ½ cup cream
- 2 Tbsp Worcestershire sauce
- ½ tsp paprika
- Pinch of thyme fresh or dried
- ½ cup frozen spinach or 2 cups fresh baby spinach
- 2 Tbsp melted butter for brushing the filo
- Black sesame seeds optional, for topping
For the Roux
- 20 g soft butter
- 4 Tbsp plain flour
Instructions
- Preheat the oven to 180°C (fan bake).
- Cook the chicken:
- Heat the oil in a large pan over medium heat. Add the diced chicken and cook until browned and mostly cooked through. Remove and set aside.
- Sauté the aromatics:
- In the same pan, add a little more oil if needed. Add the diced onion, garlic, and mushrooms. Cook until softened and fragrant.
- Make the roux:
- In a small bowl, use a fork to mash together the soft butter and plain flour until it forms a paste. Set aside.
- Build the sauce:
- Return the chicken to the pan. Add the milk, cream, Worcestershire sauce, paprika, thyme, and spinach. Stir gently over medium heat.
- Thicken the filling:
- Add the roux paste a little at a time, stirring constantly until the sauce thickens into a creamy consistency. (You may not need all of it — stop when you’re happy with the texture.)
- Assemble the pie:
- Lightly grease a pie dish or baking dish.
- Lay sheets of filo pastry into the dish one at a time, brushing each layer lightly with melted butter. Allow some overhang for a rustic folded edge.
- Add the filling:
- Spoon the chicken and mushroom mixture into the filo-lined dish.
- Top with filo:
- Crunch or fold the remaining filo sheets over the top, brush well with melted butter, and sprinkle with black sesame seeds if using.
- Bake:
- Bake for 20–25 minutes or until the filo is golden, crisp, and beautifully flaky.
- Serve hot and enjoy!
Servings: 6 servings
