Wednesday, March 28, 2012

Chicken pie in filo pastry

If you wanted a different twist to your regular chicken pie, try using a filo pastry instead of your regular shortcrust. The result is a delightfully crunchy and light meal. If you have not used a filo pastry before, not to worry because following the instructions on the package should set you up nicely.
Also using the black seed provide a nice flavour and texture to the dish, not to mention the health benefits of this amazing herb.

You will need:

2 tbsp Olive oil
700 g chicken breast (diced)
30 g butter
1 tsp plain flour
4 potatoes (peeled and boiled)
1 cup mushroom (sliced)
1 large onion (diced)
1 tsp salt 
pepper to taste
1 cup frozen peas and carrots (thawed)
1 cup cream
1 package filo pastry (from the frozen section in the supermarket)
1 tsp black seed


  1. Pre-heat Oven to 400 F/200 C
  2. Heat oil in a pan and cook the onion until soft, add the flour and sautee until brown (careful not to burn). 
  3. Add mushroom and cook until softened, add chicken pieces and cook for 3 minutes.
  4. Mix in peas and carrots, and stir in the cream and salt.
  5. Add in the cooked potato and combine well. Set aside.
  6. Spray a rectangle baking pan. 
  7. Unpack the filo pastry and place the first layer onto the baking pan. Continue to layer the pastry , brushing with the melted butter every time a new layer is placed.
  8. After 6 layers, add the filling and distribute evenly. 
  9. Place a layer of filo pastry onto the filling and repeat the process until all 6-7 layers are placed. 
  10. Brush the top layer with milk and sprinkle the black seed.
  11. Place into oven and cook for 20-25 minutes until the top is golden brown
  12. Cool and serve.