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Creamy chicken and broccoli filo pie

Creamy chicken and broccoli filo pie

https://www.coop.co.uk/recipes/creamy-chicken-and-broccoli-filo-pie

All you need are six ingredients (excluding olive oil) to make this creamy chicken and broccoli pie. It's a comforting dinner you can make on busy weeknights!

  • Feeds 4Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    23%
    1887kj 450kcal
  • Fat
    Med 29%
    20.3g
  • Saturates
    High 39%
    7.7g
  • Sugar
    Low 8%
    6.9g
  • Salt
    Med 26%
    1.54g

% of adult’s reference intake | Carbohydrates per serving : 36g

Ingredients

  • 250g Co-op broccoli
  • 1 x 21g sachet Co-op parsley sauce mix
  • 280g Co-op semi-skimmed milk
  • 250g leftover roasted chicken, roughly chopped
  • 4 sheets (190g) frozen filo pastry
  • 2 tbsp Co-op olive oil
  • 100g Co-op Greek Feta cheese, crumbled

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Bring a large pan of water to the boil and cook the broccoli for 4 mins until just tender
  3. Drain, allow to cool slightly, then roughly chop
  4. While the broccoli is cooling, mix together the parsley sauce powder and milk in a saucepan over a gentle heat, stirring continuously until you have a smooth, thick sauce
  5. Stir in the chicken and chopped broccoli
  6. Unroll the filo pastry and cover with some damp sheets of kitchen paper to stop it drying out
  7. Brush 1 pastry sheet generously with some of the olive oil
  8. Drape oil-side down in a 22cm loose-bottomed cake tin, allowing some of the pastry to hang over the side
  9. Brush more oil on another piece of pastry and place in the tin, just a little further round
  10. Then repeat for the third sheet, also a bit further round. Place the final piece of pastry in the centre of the tin and spoon in the chicken and broccoli mixture. Scatter over the Feta cheese
  11. Fold the sides of the pastry into the centre of the tin, scrunching them up slightly as you go
  12. Brush a little more olive oil over the top and bake for 30 mins or until the pastry is crisp
  13. Allow to cool slightly before removing from the tin and serving
  14. This pie is also great served cold

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