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Spring Chicken Pie

3.3/5 rating (8 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 25-30 mins
  • Difficulty: Easy
  • Print:
Spring Chicken Pie
 

Ingredients

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 1 medium courgette, finely chopped
  • 1 clove garlic crushed
  • 1 x 400g can chopped tomatoes in juice
  • 200g frozen peas
  • 400g smoked chicken breast, roughly chopped
  • 1 x 10g OXO cube
  • 10 sheets filo pastry, roughly
  • 1 medium egg beaten
  • 25-30g melted butter
  • salt and freshly ground black pepper
  • olive oil
  • smoked paprika
  • 4 tbsp chopped fresh parsley

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Method

  • Preheat the oven to 200C gas 6.
  • Line a 20cm x 3cm deep ovenproof frying pan with 3-4 sheets of filo pastry, brushing each layer with a little beaten egg and then melted butter, keep any trimmings keep for the top later.
  • Cook for 10 minutes to set the egg and pastry, then remove from the oven.
  • Meanwhile whilst the pastry is browning heat the oil in a saucepan and add the onions, courgette and garlic and cook for 10 minutes to soften over a high heat.
  • Add the tomatoes, peas and stock cube and simmer until nice and thick.
  • Stir in the roughly chopped chicken and season well with salt and pepper.
  • Spoon into the cooked filo lined pan.
  • Very finely slice the rest of the filo pastry and place into a bowl.
  • Drizzle with olive oil, and season well with salt, pepper, smoked paprika and chopped parsley.
  • Arrange the rest of the filo paste on top of the filled pie.
  • Pop into the oven and cook for a further 15 minutes to brown nicely.
  • Serve with green salad.

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