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
4
-
Ready in
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 36g
Share this recipe
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
- Preheat the oven to 200°C/fan 180°C/gas 6
- Bring a large pan of water to the boil and cook the broccoli for 4 mins until just tender
- Drain, allow to cool slightly, then roughly chop
- 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
- Stir in the chicken and chopped broccoli
- Unroll the filo pastry and cover with some damp sheets of kitchen paper to stop it drying out
- Brush 1 pastry sheet generously with some of the olive oil
- Drape oil-side down in a 22cm loose-bottomed cake tin, allowing some of the pastry to hang over the side
- Brush more oil on another piece of pastry and place in the tin, just a little further round
- 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
- Fold the sides of the pastry into the centre of the tin, scrunching them up slightly as you go
- Brush a little more olive oil over the top and bake for 30 mins or until the pastry is crisp
- Allow to cool slightly before removing from the tin and serving
- This pie is also great served cold
