• Cooking Time: 20-25
  • Servings: 6
  • Preparation Time: 30


  • 2 teaspoons olive oil
  • 4 skinless single chicken breast fillets (125g each), cut into 2.5cm chunks
  • 1 large onion, chopped (about 1 cup)
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup button mushrooms, trimmed
  • 1 cup spring 'bulb' onions
  • 1 1/2 cups salt reduced chicken stock
  • 3 teaspoons butter
  • 3 teaspoons plain flour
  • 1 1/2 cups skim milk
  • 1 cup frozen peas
  • 6 sheets filo pastry, thawed if frozen, and cut in half


  • Preheat oven to 180C.
  • In a large non stick frying pan, heat oil over a medium heat.
  • Add the chicken; cook, stirring, for about 4 minutes.
  • Transfer chicken to plate with slotted spoon.
  • Add onion to pan; cook for 5 minutes, stirring frequently.
  • Add carrot, celery, mushrooms and onions; cook for 8 minutes, stirring frequently.
  • Add stock; bring to boil.
  • Cover; simmer until tender, about 10 minutes. Return chicken to pan.
  • In a saucepan, melt margarine over a medium heat.
  • Add flour; stir for 1 minute.
  • Add milk, bring to the boil, stirring continuously, until mixture thickens.
  • Stir in peas.
  • Add to chicken mixture and spoon into a medium baking dish or casserole.
  • Spray each piece of filo with vegetable oil cooking spray.
  • Crumble filo gently over top of chicken mixture.
  • Bake until golden about 20 to 25 minutes.
  • Serve.



Chop vegetables before you place raw chicken on the board to prevent the chicken's potentially harmful bacteria from contaminating the vegetables.

Filo pastry dough should be kept covered with a cold damp cloth. This will ensure that it does not dry out and become brittle and too hard to use.

Recipe from Quick, Light & Delicious

Categories: Main Dish  Oven  Poultry  Savory Pie 
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