Creamy chicken and mushroom filo pie
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03 Nov 2026
Creamy, comforting and topped with crisp golden filo, this chicken and mushroom pie is perfect when you fancy something warming without a heavy pastry crust.
High protein
Feed the family
Low calorie
Creamy chicken and mushroom filo pie
Prep: 15 mins
Cook: 30 mins
Medium
Serves 2
270
kcals
9g
Fat
20g
Carbs
28g
Protein
1.5g
Fibre
4g
Sugar
Creamy, comforting and topped with crisp golden filo, this chicken and mushroom pie is perfect when you fancy something warming without a heavy pastry crust.
Ingredients
Serves 2
Rapeseed oil
1 1/2 tbsp
Skinless chicken breast chunks
200 g
Freshly ground black pepper
Small onion, finely chopped
1 1/2
Chestnut mushrooms, sliced
100 g
Small garlic clove, crushed
1
Plain flour
2 tsp
Dried tarragon
1 1/2 tsp
Reduced-salt chicken stock
200 ml
Reduced-fat crème fraîche
30 g
1 large sheet filo pastry, about 40–45g
Method - Cook
- Heat the oven to 200°C/180°C fan. Have your room-temperature, ovenproof glass dish ready.
- Heat 1 tsp oil in a non-stick frying pan over a medium heat. Add the chicken and black pepper. Cook for 3–4 minutes, turning until lightly coloured, then transfer to a plate.
- Add the onion and mushrooms to the pan. Cook for 5–6 minutes until softened, adding a splash of water if they begin to catch.
- Stir in the garlic, flour and tarragon and cook for 1 minute. Gradually add the stock, stirring until smooth.
- Return the chicken and any resting juices to the pan. Simmer gently for 5–7 minutes, until the chicken is cooked through and the sauce has thickened. Stir in the crème fraîche.
- Spoon the filling into the baking dish. Tear the filo into wide strips, loosely scrunch over the filling and brush with the remaining ½ tsp oil.
- Bake for 12–15 minutes, until the pastry is golden and the filling is bubbling. Check that the centre of the largest piece of chicken reaches 75°C for 30 seconds.
How to video
Our easy how to video shows you the simple steps to make this delicious recipe.
