Filo-Topped Chicken, Mushroom and Dill Pie

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  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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

recipe updated May 12, 2020


  • Onion icon
    1 (140g)
  • Chicken breast icon
    Chicken breast
    300g (about 2¾)
  • Button mushroom icon
    Button mushroom
    150g (about 5)
  • Butter icon
    30g (about 2⅛ tbsp)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (15ml)
  • Dry white wine icon
    Dry white wine
    3 tbsp (44g)
  • Crème fraîche icon
    Crème fraîche
    5 tbsp (74g)
  • Lemon zest icon
    Lemon zest
  • Dill icon
    1 tbsp (4g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Phyllo sheets icon
    Phyllo sheets
    3 (105g)


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

Step preview

  1. Pre-heat oven - 200°C
  2. Add vegetable oil to a clean frying pan
  3. Heat - medium heat
  4. Add onion to the frying pan
  5. Cook in frying pan - approx 2 min
  6. Add chicken breast to the filling
  7. Cook in frying pan - 5 min
  8. Add button mushroom to the filling
  9. Cook in frying pan until soft - 1 min
  10. Add dry white wine to the filling
  11. Cook in frying pan until liquid has evaporated
  12. Mix in crème fraîche, lemon zest and dill to the filling
  13. Remove and turn off heat
  14. Season with salt & pepper to taste
  15. Transfer filling to ceramic baking dish
  16. Top with phyllo sheets one by one
  17. Brush with butter
  18. Bake until crispy - 20 min, 200°C
  19. Serve
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