This easy and delicious Chicken Filo Pie by Jamie Oliver is a comforting, hearty meal that’s perfect for family dinner. With crispy filo pastry and tender chicken, it’s a simple yet flavorful dish. You can easily swap ingredients based on what you have, making it a flexible and satisfying choice.
Ingredients Needed
- 2 lemons
- 500g (1 lb 2 oz) Jersey Royals (or any waxy potatoes)
- ½ a bunch of fresh tarragon (15g / 0.5 oz)
- 1 bunch of fresh flat-leaf parsley (30g / 1 oz)
- 8 free-range chicken thighs (bone-in, skin-on)
- 6 cloves of garlic
- Olive oil
- 50g (3 ½ tbsp) unsalted butter
- 2 tablespoons plain flour (all-purpose flour)
- 400ml (1 2/3 cups) organic chicken stock
- 2 teaspoons Dijon mustard
- 75g (2 ½ oz) watercress
- 5 sheets of filo pastry (phyllo pastry)
How To Make Chicken Filo Pie
- Preheat the oven: Preheat your oven to 190ºC/375ºF/gas 5.
- Prepare the ingredients: Halve the lemons, quarter the Jersey Royals, and finely chop the tarragon and parsley.
- Roast the chicken and vegetables: Place the chicken, unpeeled garlic cloves, lemon, and potatoes in a large baking tray. Drizzle with olive oil, season with sea salt and black pepper, and toss everything together. Roast in the oven for 45 minutes, or until golden, crispy, and fully cooked. Remove from the oven and allow to cool.
- Make the sauce: Melt the butter in a large non-stick pan until bubbling. Add the flour and stir for 1-2 minutes to form a paste. Gradually pour in the chicken stock, whisking until thickened. Stir in the Dijon mustard and season to taste.
- Prepare the chicken: Once the chicken is cool enough to handle, remove and discard the skin and any gristle. Shred the meat and set aside.
- Add garlic and lemon to the tray: Squeeze the garlic from its skins back into the roasting tray and squeeze all the juice from the lemons. Toss everything together.
- Combine the filling: Pour the thickened stock over the shredded chicken, then add the chopped herbs and watercress. Check the seasoning and finely chop the chicken skins, then sprinkle them over the filling.
- Prepare the filo pastry: Lay out the filo pastry sheets on a clean surface and cut each one in half. Lightly scrunch them up and place them on top of the pie filling, brushing with a little olive oil.
- Bake the pie: Bake for 25 minutes, or until the filo pastry is crispy and golden.
- Serve: Serve with a crisp green salad for the perfect family dinner.
Recipe Tips
- Don’t overcook the chicken: Roast the chicken for 45 minutes or until it’s golden and crispy. Overcooking can make it dry, so check it around the 40-minute mark.
- Brush filo pastry with oil: Make sure to lightly brush each layer of filo pastry with oil to get a golden, crispy crust.
- Let the chicken cool before shredding: Allow the roasted chicken to cool slightly before handling, so it’s easier to shred and mix with the other ingredients.
- Check the seasoning: After adding the mustard and stock to the filling, taste it and adjust the salt and pepper to your liking for the best flavor balance.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Filo Pie cool to room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 3 days.
- Freeze: After cooling, wrap the Chicken Filo Pie tightly in plastic wrap and then in foil. It can be frozen for up to 1 month. To serve, thaw it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180ºC/350ºF. Place the pie on a baking tray and cover it loosely with foil. Bake for about 15-20 minutes, or until heated through and the filo pastry is crispy again.
Nutrition Facts
Serving Size: 1 piece (from 4 servings)
- Calories: 442
- Total Fat: 23g
- Saturated Fat: 8g
- Cholesterol: 191mg
- Sodium: 921mg
- Total Carbohydrate: 25g
- Dietary Fiber: 6g
- Sugars: 3g
- Protein: 35g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Chilli Con Carne
- Jamie Oliver Chicken Cacciatore Slow Cooker
- Jamie Oliver Chicken And Bacon Casserole
- Jamie Oliver Beer Butt Chicken
Jamie Oliver Chicken Filo Pie
Description
This easy and delicious Chicken Filo Pie by Jamie Oliver is a comforting, hearty meal that’s perfect for family dinner. With crispy filo pastry and tender chicken, it’s a simple yet flavorful dish. You can easily swap ingredients based on what you have, making it a flexible and satisfying choice.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 190ºC/375ºF/gas 5.
- Prepare the ingredients: Halve the lemons, quarter the Jersey Royals, and finely chop the tarragon and parsley.
- Roast the chicken and vegetables: Place the chicken, unpeeled garlic cloves, lemon, and potatoes in a large baking tray. Drizzle with olive oil, season with sea salt and black pepper, and toss everything together. Roast in the oven for 45 minutes, or until golden, crispy, and fully cooked. Remove from the oven and allow to cool.
- Make the sauce: Melt the butter in a large non-stick pan until bubbling. Add the flour and stir for 1-2 minutes to form a paste. Gradually pour in the chicken stock, whisking until thickened. Stir in the Dijon mustard and season to taste.
- Prepare the chicken: Once the chicken is cool enough to handle, remove and discard the skin and any gristle. Shred the meat and set aside.
- Add garlic and lemon to the tray: Squeeze the garlic from its skins back into the roasting tray and squeeze all the juice from the lemons. Toss everything together.
- Combine the filling: Pour the thickened stock over the shredded chicken, then add the chopped herbs and watercress. Check the seasoning and finely chop the chicken skins, then sprinkle them over the filling.
- Prepare the filo pastry: Lay out the filo pastry sheets on a clean surface and cut each one in half. Lightly scrunch them up and place them on top of the pie filling, brushing with a little olive oil.
- Bake the pie: Bake for 25 minutes, or until the filo pastry is crispy and golden.
- Serve: Serve with a crisp green salad for the perfect family dinner.
Notes
- Don’t overcook the chicken: Roast the chicken for 45 minutes or until it’s golden and crispy. Overcooking can make it dry, so check it around the 40-minute mark.
- Brush filo pastry with oil: Make sure to lightly brush each layer of filo pastry with oil to get a golden, crispy crust.
- Let the chicken cool before shredding: Allow the roasted chicken to cool slightly before handling, so it’s easier to shred and mix with the other ingredients.
- Check the seasoning: After adding the mustard and stock to the filling, taste it and adjust the salt and pepper to your liking for the best flavor balance.
Jamie Oliver Chicken Filo Pie