Spring Chicken Filo Pie

Preparation Time: 10
Cooking Time: 55


  • 1 tbs olive oil
  • 1kg chicken thigh, trimmed, cut into 2cm cubes
  • 100 gm bacon, thinly sliced
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 3 tbs plain flour
  • 1 tsp fresh thyme, chopped
  • 2 tbs fresh parsley, chopped
  • 500ml (2 cups) Campbell’s Real Stock- Chicken
  • 2 large carrots, peeled, halved and diced
  • ½ cup peas
  • 6 sheets filo pastry
  • 50g butter, melted


  1. Heat oil in a heavy based frypan over medium- high heat. Cook chicken in batches for 3 minutes or until golden, remove and set aside.
  2. Cook bacon, onion and garlic for 2 minutes or until onion has softened. Add flour, thyme and parsley and cook for 1 minute. Add Campbell’s Real Stock, carrots and peas, then return chicken to the pan and stir. Bring to the boil, then reduce heat and simmer for 30 minutes.
  3. Preheat oven to 180ᵒC.
  4. Butter 2 sheets of filo pastry together, repeat with remaining filo sheets.
  5. Scrunch filo together on top of pie. Brush with remaining butter and bake for 15 minutes, or until filo is crisp.  


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