Chicken pies are always a crowd-pleaser. Quick to make, easy to prep and budget-friendly. What more could you want?
Looking for more recipes that use chicken thigh?
Ingredients
Method
Preheat oven to moderate, 180°C. Lightly grease a 6-cup casserole dish.
In a large saucepan, heat oil on high. Brown chicken 4-5 minutes, turning. Add onion, carrot and mushroom. Saute 3-4 minutes, until onion is tender.Â
Stir in flour and cumin and cook 1 minute. Gradually add stock and milk, stirring constantly until mixture boils and thickens. Simmer 1 minute. Add peas and sauce. Season to taste. Pour filling into dish.
Brush each sheet of filo with butter, fold in half and scrunch up. Arrange on top of filling to cover.Â
Bake 25-30 minutes, until pastry is golden and crisp. Serve with vegetables of choice.
Top tip
Make this vegetarian by using mixed vegetables and vegetable stock.
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