Filo-Topped Chicken, Mushroom and Dill Pie
Serves
4
Total Time
40mins
Calories
359
Creamy chicken and mushrooms topped with crisp, flaky filo pastry. This is a real family favorite. Serve with steamed green vegetables.
- Lemon1zest of
- Butter30 gmelted
- Chicken breast300 gdiced
- Button mushroom150 ghalved
- Onion1finely chopped
- Vegetable oil1 tablespoon
- Dry white wine3 tablespoons
- Crème fraîche5 tablespoons
- Dill1 tablespoon
- Salt & pepperas needed
- Phyllo sheets3
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
