Creamy Chicken and Mushroom Filo Pie
with Carrots
This Creamy Chicken and Mushroom Filo Pie with Carrots brings crisp, crunchy pastry together with a rich filling. A tasty dish to cook on chilly winter evenings this season.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Filo Pastry Sheets
(Contains Cereals containing gluten, Soya)
260
Diced Chicken Thigh
1
Onion
2
Garlic Clove
1
Carrot
120
Sliced Mushrooms
10
Chicken Stock Paste
150
Creme Fraiche
(Contains Milk)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C/180°C fan/gas mark 6.
Remove the filo pastry from the fridge and bring it to room temperature (see ingredients for amount). Remove the pastry from the packet and lay flat on the counter, covered with a damp tea towel.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once the oil is hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
While the chicken cooks, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Once cooked, transfer the chicken to a bowl and leave to the side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Return your (now empty) pan to medium-high heat with a drizzle more oil.
Add the onion and carrot and stir-fry until slightly softened, 4-5 mins, then stir in the mushrooms cook until browned, 5-6 mins.
Add the garlic and stir-fry for 1 min more.
Stir the chicken stock paste and water for the sauce (see pantry for amount) into the veg pan.
Bring to the boil, then turn down the heat, add the creme fraiche and simmer gently until thickened, 3-4 mins.
Once the sauce has thickened, return the chicken to the pan. Season with salt and pepper and transfer to an appropriately sized ovenproof dish.
Halve the filo pastry sheets to make squares.
Scrunch each sheet into a very loose ball and place on top of the filling. Repeat until the whole pie is covered, making sure not to overcrowd the pastry.
Drizzle the whole thing with oil and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.
When the pie's ready, share it between your plates and dig in.
Enjoy!
