Filo chicken and mushroom pie

I've written this recipe to celebrate UK Pie Day! I love a pie and this pie has all the great elements of meat and vegetables in a thick sauce but with a lighter, crispy filo pastry topping. Filo is a great healthier alternative to shortcrust or puff pasty. It contains 2.9g fat per 100g versus 26.3g for shortcrust. Even with the little melted butter you add to the sheets, it's still a low saturated fat winner.

If you want a vegetarian version, replace the chicken for Quorn pieces or use chickpeas (cook the Quorn according to the instructions or stir in the chickpeas just before you top with pastry and it goes into the oven). And of course, use vegetable stock.

WHAT YOU NEED - serves 4

  • 6 chicken thighs (I prefer thighs to breast for flavour), diced into mouthsize pieces

  • 1 clove garlic, chopped

  • 1 leek

  • 4 shallots or 1 onion

  • Small tin of sweetcorn or 200g frozen (defrost)

  • 220g packet of filo pastry

  • 350ml chicken stock

  • 3 tbs plain flour

  • 100g chestnut or button mushrooms, chopped into cubes

  • Tsp dried thyme

  • Tbsp olive oil


Put the olive oil in a deep frying pan over a medium heat and add the shallots and leek. Soften for about 5 minutes and add the garlic.

Add the chicken thighs and stir until they turn opaque. Sprinkle over the flour and turn so that all the veg and chicken is coated. Add the thyme, mushrooms, drained sweetcorn, a grind of salt and pepper and 300ml of the stock. Stir it all and put the lid on. Simmer for 45 minutes or until the chicken is cooked. (Thighs take longer than breast but they are worth it for the flavour.)

While it cooks, prepare your filo pastry. Melt 75g butter and divide your filo into three. My packet had 12 sheets so giving 4 sheets x 3. Put a sheet on a piece of parchment brush lightly with melted butter and put the next one on top. Do this until you have three piles of filo sheets.

When the chicken mixture is cooked, check how thick it is and add a little more stock if you like. If it's too runny, take the lid off and let it simmer for another five minutes. Put it into an oven proof pie dish.

Crumple the filo as shown in the photo and place on top of the chicken mixture. Brush the filo with the remainder of the melted butter and bake at the top of the oven at 200 for about 10 minutes or until the pastry is golden brown at the edges

Serve simply with some green veg. You probably won't need spuds but my husband enjoyed his with a few chips (pie sauce and chips.... Mmmm!)

If you make it do let me know or tag me if you're on Instagram!