Recipes

Chicken and Mushroom Pie

This heart-healthy chicken and mushroom filo pie offers all the comfort of a classic pie but is a much lighter alternative. It uses herbs for taste without relying on salt, and the sauce comes together with semi-skimmed milk, no need for cream, which can make a pie feel heavy. It is a comforting option that supports heart health without sacrificing taste. Serve with a side of your favourite veggies for a delicious winter dinner option.

Method

1. Preheat the oven to 180°C (160°C fan). Heat 1 tsp oil in a wide pan. Gently cook the onion for 5 minutes until soft, but don’t brown (add a little water if the pan gets too dry). Add the mushrooms and cook for about 6-8 minutes until they release their moisture and reduce.
2. Add chicken and garlic and cook for 3–4 minutes until the chicken turns white.
3. Add the flour and gradually add milk and stock, stirring constantly until the sauce is thickened.
4. Add the thyme, parsley, black pepper, and lemon juice and simmer gently for 5 minutes.
5. Spoon the filling into a baking dish, scrunch filo sheets loosely and place on top.
6. Lightly spray the filo sheets with a few sprays of olive oil – or brush very lightly.
7. Bake for 25–30 minutes until golden and crisp. Serve with a side of your favourite veggies.