Pan-fried Chicken Pie
This savory chicken and feta pie is a comforting dish filled with tender chicken, fragrant herbs, and creamy feta cheese. The layers of flaky filo pastry encase the flavorful filling, creating a satisfying meal that can be enjoyed warm or cold. Perfect for a cozy dinner or as part of a picnic spread, this pie is sure to impress with its delicious combination of ingredients and crisp golden-brown crust.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- large knob of butter
- 1 leek
- 4-5 spring onions
- 150g/5oz button mushrooms
- 225g/8oz boneless cooked chicken
- 150g/5oz feta
- 4 tbsp chopped dill
- 4 tbsp chopped parsley
- 4-6 tbsp double cream
- a little freshly ground nutmeg
- freshly ground black pepper
- , for brushing olive oil
- 200g/7oz filo pastry
Instructions
- For the filling, heat the olive oil and butter in a pan and fry the leeks, spring onions and mushrooms until softened.
- Place in a large bowl with the cooked chicken, feta cheese, herbs and enough cream to make the mixture moist.
- Season the filling with lots of freshly ground black pepper and a little nutmeg, to taste. Try the filling and add a little salt if needed. Feta cheese is very salty so you might not need it.
- Brush the base of a frying pan with olive oil. Lay some large pieces of pastry over the pan so that it drapes over the sides and brush all over with olive oil, then spoon in half the filling.
- Rip a piece of pastry and lay on top of the filling to cover. Brush with olive oil and sprinkle with a little water.
- Spoon in the rest of the filling; place more pastry on top in the same way as before to make the top layer, brush with olive oil and sprinkle with water.
- Fold the pastry, hanging over the edges of the pan, back over the top to form a nice round pie. Brush again with olive oil and sprinkle lightly with water.
- Fry for 6-8 minutes on a low heat, checking all the time so it doesnât go brown too fast.
- Remove from the heat, turn over like a Spanish tortilla by placing a plate over the frying pan and quickly turning the pie upside-down on to the plate. Quickly slide it back into the pan and cook the other side for 6-8 minutes, or until golden-brown.
- Place on a round wooden board and cut into large wedges. Serve hot or cold with a green salad or vegetables.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4-6
Comments
No comments found.