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Sauvignon Chicken and Mushroom Filo Pie Recipe

Sauvignon Chicken and Mushroom Filo Pie Recipe - 4 servings


1 onion, peeled and chopped

1 leek, trimmed and chopped

225 ml chicken stock

3 x 175 g chicken breasts

150 ml dry white wine

1 bay leaf

175 g baby button mushrooms

2 tablespoons plain flour

1 tablespoon freshly chopped tarragon

Salt and freshly ground black pepper

Sprig of fresh parsley, to garnish

Seasonal vegetables, to serve


For the topping:

75 g filo pastry

1 tablespoon sunflower oil

1 teaspoon sesame seeds


Preheat the oven to 190oC/375oF/Gas Mark 5. Put the onion and leek in  a heavy-based saucepan with 125 ml of the stock. Bring to the boil. cover and simmer for 5 minutes, then uncover and cook until all the stock has evaporated and the vegetables are tender. Cut the chicken into bite-sized cubes. Add to the pan with the remaining stock, wine and bay leaf. Cover and gently simmer for 5 minutes. Add the mushrooms and simmer for a further 5 minutes. Blend the flour with 3 tablespoons of cold water. Stir into the pan and cook, stirring all the time until the sauce has thickened. Stir the tarragon into the sauce and season with salt and pepper. Spoon the mixture into a 1.2 liter pie dish, discarding the bay leaf. Lightly brush a sheet of filo pastry with a little of oil. Crumple the pastry slightly. Arrange on top of the filling. Repeat with the remaining filo sheets and oil, then sprinkle the top of the pie with the sesame seeds. Bake the pie on the middle shelf of the preheated oven for 20 minutes until the filo pastry topping is golden and crisp. Garnish with a sprig of parsley. Serve the pie immediately with the seasonal vegetables.

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