Chicken pot pie with flaky filo crust

A British comfort food classic that combines tender chicken, savoury vegetables, and a crispy, golden-brown filo pastry crust.
  • Prep Time: 20 minutes
  • Cooking Time: 40 minutes
  • Total Time: 60 minutes

For the Filling:

  • 400g boneless, skinless chicken breasts or thighs, diced
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 150g frozen peas
  • 150g frozen sweetcorn
  • 2 cloves garlic, minced
  • 2 tablespoons plain flour
  • 400ml chicken stock
  • 150ml whole milk
  • 2 teaspoons dried thyme
  • 1/2 teaspoon tarragon
  • Salt and pepper to taste

For the filo Crust:

  • 6 sheets of filo pastry, thawed
  • 2 tablespoons melted butter
  1. Preheat the Oven:
    • Preheat your oven to 200°C (180°C fan-assisted)/gas mark 6.
  2. Prepare the Filling:
    • In a large pan, heat the olive oil over medium-high heat.
    • Add the diced chicken and cook until it’s no longer pink, about 5-7 minutes. Remove the chicken from the pan and set it aside.
  3. Sauté the Vegetables:
    • In the same pan, add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes or until the vegetables begin to soften.
  4. Make the Sauce:
    • Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw taste.
    • Gradually add the chicken stock and milk while stirring constantly. Cook until the mixture thickens, about 5-7 minutes.
    • Stir in the dried thyme and season with salt and pepper to taste.
  5. Combine Filling and Chicken:
    • Return the cooked chicken to the pan, and add the frozen peas and sweetcorn. Stir everything together and cook for another 2-3 minutes. Remove from heat.
  6. Assemble the Pot Pie:
    • Transfer the chicken and vegetable mixture into ovenproof pots.
  7. Layer the filo Crust:
    • Cut the filo to cover the pots, lay a sheet of filo pastry on top of the filling in each pot, allowing the edges to overhang.
    • Brush the filo sheet with melted butter and repeat with the remaining sheets, crumpling them slightly as you go.
  8. Bake:
    • Place the dishes in the preheated oven and bake for 20-25 minutes or until the filo crust is golden brown and crisp.
  9. Serve:
    • Let the pot pie cool for a few minutes before serving. Enjoy!

Serve this comforting dish with a side of green beans or a fresh salad for a wholesome meal that’s perfect for any occasion.

Per serving
  • Calories: 450 kcal
  • Protein: 30g
  • Carbohydrates: 45g
  • Dietary Fiber: 5g
  • Sugars: 9g
  • Fat: 16g
  • Saturated Fat: 6g

In this recipe:

This recipe offers a healthier twist by using delicate filo pastry instead of traditional pie crust, resulting in a light and flaky topping. Whether you’re preparing it for a family dinner or a special occasion, this dish is perfect!

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