Filo-Topped Chicken, Mushroom and Dill Pie

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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    355

Creamy chicken and mushrooms topped with crisp, flaky filo pastry. This is a real family favorite. Serve with steamed green vegetables.

recipe updated Mar 2, 2022

Ingredients

  • Lemon icon
    Lemon
    1
  • Butter icon
    Butter
    30 g
  • Onion icon
    Onion
    1
  • Chicken breast icon
    Chicken breast
    300 g
  • Button mushroom icon
    Button mushroom
    150 g
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon
  • Dry white wine icon
    Dry white wine
    3 tablespoons
  • Crème fraîche icon
    Crème fraîche
    5 tablespoons
  • Dill icon
    Dill
    1 tablespoon
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Phyllo sheets icon
    Phyllo sheets
    3

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Ceramic baking dish - 13 x 9 x 2"
  • kCook icon Frying pan

Step preview

  1. Pre-heat oven - 200°C
  2. Add vegetable oil to a clean frying pan
  3. Heat - medium heat
  4. Add onion and cook for 2 min
  5. Add chicken breast and cook for 5 min
  6. Add button mushroom and Cook until soft - 1 min
  7. Add dry white wine and cook until evaporated
  8. Mix in crème fraîche, lemon and dill to the frying pan
  9. Remove and turn off heat
  10. Season with salt & pepper to taste
  11. Transfer filling to ceramic baking dish
  12. Top with phyllo sheets one by one
  13. Brush with butter
  14. Bake until crispy - 20 min, 200°C
  15. Serve
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