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.
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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 mushrooms sliced
- 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).
- 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.
- In the same pan, add a little more oil if needed. Add the diced onion, garlic, and mushrooms. Cook until softened and fragrant.
- To 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.
- Return the chicken to the pan. Add the milk, cream, Worcestershire sauce, paprika, thyme, and spinach. Stir gently over medium heat.
- 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.)
- 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.
- Spoon the chicken and mushroom mixture into the filo-lined dish.
- Crunch or fold the remaining filo sheets over the top, brush well with melted butter, and sprinkle with black sesame seeds if using.
- Bake for 20–25 minutes or until the filo is golden, crisp, and beautifully flaky. Serve hot and enjoy!
Notes
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.
- 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.
Servings: 6 servings