Easy Chicken Pot Pie (Filo Pastry)
This is my Chicken Pot Pie (Filo Pastry) recipe, also nicknamed "Chimi-Chicken Pie".
Servings: 4 people
Calories: 751kcal
Ingredients
- 1 white onion sliced
- 3 garlic cloves minced
- 400 g skinless and boneless chicken thighs sliced into bitesized chunks
- 30 g fresh parsley finely chopped
- 1 red chili finely chopped
- 2 teaspoon dried oregano
- 200 ml chicken stock
- 300 ml cream single or light
- 200 g frozen peas
- salt and pepper
- 1 tablespoon plain flour
- 200 g filo pastry around 7 sheets
- 1 tablespoon butter melted
- ½ tablespoon sesame seeds optional
For the chimichurri topping
- 15 g fresh parsley finely chopped
- 1 shallot finely chopped
- 1 garlic clove minced
- 1 red chili finely chopped
- 1 tablespoon red wine vinegar
- 3 tablespoon olive oil
- salt and pepper
Instructions
- Place a large non-stick pan on medium heat and add in a drizzle of olive oil. Follow with the onions and garlic. Fry for 5 minutes until slightly softened, stirring frequently.
- Add the chopped chicken thighs into the pan and leave to fry for 5 minutes, stirring to sear each side of the chicken.
- Next up, add in the chopped parsley, chilli, oregano, salt, and pepper. Give everything a good mix and fry for another 3 minutes. Preheat the oven to 180C fan / 390F.
- Pour in the chicken stock, cream, green peas, and the sprinkling of flour. Bring to the boil and then leave to simmer for 5 minutes until the sauce has thickened to your desired consistency.
- Transfer the chicken pot pie filling to a baking dish and then top with filo pastry. Grab a piece of pastry and scrunch it up, placing it down onto the filling. Add all of the filo pastry sheets onto the filling until it's evenly covered (see step by step photos further up this blog for reference).
- Pour your melted butter over the filo dough and brush to evenly spread. Sprinkle with sesame seeds (optional). Then place in the oven for 20 minutes until bubbling, crispy, and golden.
- Meanwhile, make your chimicurri topping by combining the parsley, shallot, garlic, red chilli, red wine vinegar, olive oil, salt and pepper in a small bowl. Give it a good mix and then taste. Adjust based on your preferences.
- Once the filo chicken pot pie is cooked to perfection, remove from the oven and top with your chimichurri sauce. Then serve up and enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!
Storage: Leave the pie to cool, then place in airtight containers and into the fridge for up to three days.
Freezing: Leave to cool, then place in airtight containers. Make sure to label the containers with the date and contents. Place in the freezer for up to 3 months. Then leave to thaw/defrost overnight in the fridge before reheating.
Reheating: to reheat, place the container in the microwave (lid ajar) and heat until piping hot.
Nutrition
Calories: 751kcal | Carbohydrates: 47g | Protein: 31g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 189mg | Sodium: 460mg | Potassium: 758mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2785IU | Vitamin C: 71mg | Calcium: 138mg | Iron: 5mg