Chicken and bacon filo pies

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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This chicken and bacon pie is incredibly easy to make and perfect served with a side salad or some steamed greens. You can make it into mini pies and serve as party food, if you like.

Serves: 4

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

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400g chicken breast fillets
2 rashers lean bacon
1 ½ cups button mushrooms, halved
½ cup corn sweetcornXkernels
420g can condensed chicken soup
2 tablespoons chopped fresh parsley
Pastry topping
75g filo pastry
olive spray oil

Instructions

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1 Cut chicken in bite-sized chunks. Grill bacon and chop.

2 Place chicken, bacon, mushrooms and corn in a pan with soup and 1 1/2 cans water. Heat to simmering point. Stir in parsley. Cover and simmer for 20 minutes.

3 Transfer to 4 small ovenproof dishes or a large pie dish. Leave to cool slightly. Heat oven to 190°C.

4 Cut filo into small squares and scrunch up loosely. Place on top of pie filling to cover. Spray with oil spray.

5 Bake small pies for 25-30 minutes (large pie for 35-40 minutes), or until golden brown. Serve with lightly cooked carrots and greens.

Variations

Make as one large pie, or two smaller pies to serve for staggered mealtimes.

Nutrition Info (per serve)

Calories 313 cal

Kilojoules 1310 kJ

Protein 30 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 25 g

Sugar 4 g

Dietary fibre 2 g

Sodium 710 mg

Calcium 20 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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