Chicken & Mushroom Filo Pies


Full Member
S: 18st10lb C: 15st8lb G: 14st0lb BMI: 35.2 Loss: 3st2lb(16.79%)
Serves: 4
Calories per serving: 342 kcal

1 onion, diced
1 garlic clove, crushed
600ml semi-skimmed milk
1 ½ tbsp cornflour
1 tsp Dijon mustard
2 skinless chicken breasts, diced
200g sliced chestnut mushrooms
1 tsp dried parsley
4 sheets filo pastry

1. Preheat the oven to 200c, 400f, Gas Mark 6. Heat a large, non-stick saucepan, add the onion and the garlic and cook until soft.
2. Add 500ml of the milk and heat. Mix the cornflour with the remaining milk and whisk in to the heated milk. As the sauce thickens, mix in the mustard, diced chicken and mushrooms. Simmer for 10 minutes, then remove from the heat, stir in the parsley and allow to cool for 10 minutes.
3. Spray a filo pastry sheet with a little oil spray, then fold in half. Spray the sheet again and place 2 tbsps of the filling at one end. Fold over to make a triangle shape. Repeat with the remaining filo sheets.
4. Place the 4 filled pastry triangles on a non-stick baking tray, spray lightly with oil spray, then bake in the oven for 10 minutes until golden brown. Serve with a mixed salad.
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Full Member
S: 17st6lb C: 15st11.4lb G: 8st10lb BMI: 39.2 Loss: 1st8.6lb(9.26%)
Wow a healthy pie!!! Thank you :D