Filo-Topped Chicken, Mushroom and Dill Pie

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    459

Creamy chicken and mushrooms topped with crisp, flaky filo pastry. This is a real family favorite. Serve with steamed green vegetables.

recipe updated Feb 7, 2019

Ingredients

  • Vegetable oil icon
    Vegetable oil
    15ml
  • Onion icon
    Onion
    140g
  • Chicken breast icon
    Chicken breast
    300g
  • Button mushroom icon
    Button mushroom
    150g
  • Dry white wine icon
    Dry white wine
    44g
  • Crème fraîche icon
    Crème fraîche
    74g
  • Lemon zest icon
    Lemon zest
    58g
  • Dill icon
    Dill
    4g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Phyllo sheets icon
    Phyllo sheets
    105g
  • Butter icon
    Butter
    30g

Tools

  • kCook icon Stove
  • kCook icon Work surface
  • kCook icon Ceramic baking dish - 13 x 9 x 2"
  • kCook icon Frying pan

Step preview

  1. Prep and set aside onion: finely chopped
  2. Prep and set aside chicken breast: diced
  3. Prep and set aside button mushroom: halved
  4. Prep and set aside butter: melted
  5. Pre-heat
  6. Get a clean frying pan
  7. Add vegetable oil
  8. Heat on medium heat
  9. Add prepared onion
  10. Cook in frying pan for approx 2min
  11. Add prepared chicken breast
  12. Cook in frying pan for 5min
  13. Add prepared button mushroom
  14. Cook in frying pan for 1min until soft
  15. Add dry white wine
  16. Cook in frying pan until liquid has evaporated
  17. Mix in crème fraîche
  18. Mix in lemon zest
  19. Mix in dill
  20. Remove and turn off heat
  21. Season with salt & pepper to taste
  22. Transfer filling to ceramic baking dish
  23. Top with phyllo sheets one by one
  24. Brush with prepared butter
  25. Bake for 20min until crispy
  26. Serve
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