Chicken and bacon filo pies
Time to make: 50 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
- 400g chicken breast fillets
- 2 rashers lean bacon
- 1 1/2 cups button mushrooms, halved
- 1/2 cup corn sweetcornXkernels
- 420g can condensed chicken soup
- 2 tablespoons chopped fresh parsley
- Pastry topping
- 75g filo pastry
- olive oil spray
Total fat 12g
Saturated fat 3g
Dietary fibre 2g
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.
Make as one large pie, or two smaller pies to serve for staggered mealtimes.
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