Filo-Topped Chicken, Mushroom and Dill Pie

cook 30 mins
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 300 g (10 oz) skinless chicken breast fillets, diced
  • 150 g (5 oz) mushrooms, halved if large
  • 3 tablespoons dry white wine
  • 5 tablespoons crème fraîche
  • finely grated rind of 1 lemon
  • handful of chopped dill
  • 3 large filo pastry sheets
  • 40 g (1 1/2 oz) butter, melted
  • salt and pepper
  • Heat the oil in a shallow, ovenproof casserole dish. Add the onion and cook for 2 minutes, then stir in the chicken and cook for a further 5 minutes. Add the mushrooms and continue to cook for 1 minute until starting to soften.
  • Pour in the wine, cook until it has bubbled away, then stir in the crème fraîche, lemon rind and dill and remove from the heat. Season to taste.
  • Meanwhile, unwrap the filo pastry and cover with a piece of damp kitchen paper until ready to use it. Working quickly, brush 1 sheet with melted butter and cut into 3 long strips. Arrange the strips on top of the chicken, scrunching it up a little. Repeat with the remaining pastry until the chicken is covered.
  • Brush all over with any remaining butter, then place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until the filo pastry is crisp and the chicken is cooked through.
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