Chicken and bacon filo pies
- 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 oil spray
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.
Nutrition Info (per serve)
Total fat 12g
Saturated fat 3g
Dietary fibre 2g
Make as one large pie, or two smaller pies to serve for staggered mealtimes.
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