Crispy Chicken Phyllo Pie
Saucy inside, crispy on top, these chicken pies with added fiber and crunchy topping are next level delicious!
Ingredients
- 2 tablespoon butter
- 1 tablespoon olive oil
- 3 large onions sliced
- 2 carrots diced and pre-cooked (boiled or steamed)
- 2 celery stalks diced and pre-cooked (boiled or steamed)
- 1¼ leeks sliced and pre-cooked (boiled or steamed)
- 3 tablespoon butter
- 3 tablespoon flour
- 1 litre hot chicken stock
- ½ teaspoon Dijon mustard
- 2 teaspoon lemon juice
- black pepper
- 4 cups shredded rotisserie chicken
- 1 x 400g can butter beans drained
- 1 cup frozen peas
- 2 large handfuls baby spinach
- 1 egg
- 2 tablespoon Greek yogurt
- 250 g phyllo pastry
- 2 –3 tablespoon melted butter for topping
Instructions
- Sauté onions in butter and olive oil for 15–20 minutes until soft.
- Add carrot, celery and leeks and cook for 5–8 minutes.
- In a saucepan, make a roux with butter and flour.
- Slowly whisk in hot stock until smooth and thickened.
- Season with Dijon, lemon juice, and pepper.
- Combine sauce with vegetables, chicken, butter beans, peas and spinach.
- Stir in egg and Greek yogurt.
- Divide between 2 pie dishes.
- Top with loosely scrunched phyllo pastry.
- Brush with melted butter.
- Bake for 25–30 minutes until crisp and golden.
Notes
Freeze your 2 large pies with or without the phyllo on top.
Freeze them preferably unbaked.
Tried this recipe?Let us know how it was!
